JP5774107B2

JP5774107B2 - Method for manufacturing rough and sharp edges

Info

Publication number: JP5774107B2
Application number: JP2013527392A
Authority: JP
Inventors: 野目望荻; 岡立仁吉; 藤常男伊; 倉奉文朝
Original assignee: 株式会社にんべん; 株式会社のりとも朝倉商店
Priority date: 2010-12-16
Filing date: 2011-12-16
Publication date: 2015-09-02
Anticipated expiration: 2031-12-16
Also published as: JP2013545436A; WO2012081259A1

Description

本発明は鮭荒節（煮熟及び焙乾された鮭、黴付け無し）及び鮭削り節（鮭荒節の削り）の製造方法に係り、より詳細には、採卵又は産卵前後の雌鮭や放精前後の雄鮭であっても原料として用いることができる黴付けを施す前の鮭荒節の製造方法及びこの鮭荒節を用いた鮭削り節の製造方法に関するものである。 The present invention relates to a method for producing cocoon rough bonito (cooked and roasted cocoon, without glazing) and chopping knives (shaving of cocoon rough bonito). The present invention relates to a method for manufacturing a rough knot before brazing, which can be used as a raw material even before and after refinement, and a method for manufacturing a shaving knot using the rough knot.

鰹節（煮熟及び焙乾された鰹、黴付け有り又は無し）を中心とし、その他鯖節（煮熟及び焙乾された鯖、黴付け有り又は無し）、鮪節（煮熟及び焙乾された鮪、黴付け有り又は無し）、鰯節（煮熟及び焙乾された鰯、黴付け有り又は無し）、鰺節（煮熟及び焙乾された鯵、黴付け有り又は無し）等の魚節類は、削り節として食材、ダシの素として利用され、日本人にとって古来から親しまれた料理の「だし」である〔例えば、特許文献１、特許文献２、特許文献３参照〕。ところが、近年、鮪を初めとする鰹など多くの魚類について、世界的な乱獲から漁獲制限が言われるようになり、魚節についても、鰹以外の魚種に多角化することが強く望まれるようになってきた。一方、本願発明が対象とする「鮭（サケ）」は、稚魚が海に下って数年かけて成育し、再び産まれた川に戻る（母川回帰）性質を有している。そこで、鮭は、この習性を利用して人工孵化させた稚魚を放流して回帰する鮭を増やすという養魚技術が進歩して、数量的に安定して確保できるようになった。しかし、川を遡上した鮭（ブナサケ）は、ある時期から産卵するまでは絶食状態にあり、筋肉のタンパク質を分解してエネルギーを得ているといわれ、産卵を終えると、雄も雌も力尽き死んでいくことになる。産卵を終えた鮭は、美味とは云えず、「ホッチャレ」と云われ、一部、肥料、飼料に利用されているに過ぎないことから、その有効利用が望まれている。その積極的な利用として、鮭肉を、摺り身にし、鶏挽肉、豚脂挽肉を混ぜ合わせ、調味料、香辛料を混ぜた加工食品〔例えば、特許文献４参照〕、蛋白質分解酵素を注入してうまみ成分を出した鮭の焙乾品〔例えば、特許文献５、非特許文献１参照〕、９０℃で１時間焙乾とあん蒸を繰り返し、さらに熟成期間を得て完成させた鮭節〔例えば、特許文献１参照〕の提案があるが、広く普及するには至っていない。 Mainly on bonito (boiled and roasted potatoes, with or without koji), other bonito (boiled and roasted potatoes, with or without koji), bonito (boiled and roasted) Fish such as bonito, with or without bonito, bonito (boiled and roasted bonito, with or without bonito), bonito (boiled and roasted bonito, with or without bonito) “Kushi” is a “dashi” dish that has been used by Japanese people since ancient times, and is used as a food ingredient and dashi-mochi as a shaving knot (see, for example, Patent Document 1, Patent Document 2, and Patent Document 3). However, in recent years, for many fishes such as sharks and other fish, fishing restrictions have been said due to global overfishing, and it is strongly desired to diversify into fish species other than sharks. It has become. On the other hand, the “salmon” targeted by the present invention has the property that fry grows over the sea for several years and returns to the river where it was born again (return to the mother river). Therefore, the fish farming technology that increases the number of salmon that returns by releasing juveniles that have been artificially hatched using this behavior has been able to be secured in a stable and quantitative manner. However, beech salmon that has run up the river is in a fasting state until it lays eggs from a certain time, and is said to have gained energy by breaking down muscle proteins. I will die. The spiders that have finished laying eggs are not delicious but are called “hotchare” and are only partially used for fertilizer and feed. Therefore, their effective use is desired. As its active use, the salmon meat is sliced, mixed with minced chicken and minced pork, processed food with seasonings and spices (for example, see Patent Document 4), and proteolytic enzyme is injected. A roasted product of the koji with the umami component (see, for example, Patent Document 5 and Non-Patent Document 1), dried at 90 ° C. for 1 hour, and steamed for another hour to obtain a ripening period. , See Patent Document 1], but has not been widely spread.

特開２００４−１０５０３４号公報JP 2004-105034 A 特開２００６−１８７２１２号公報JP 2006-187212 A 特開２００５−０５８００３号公報JP 2005-058003 A 特開平０５−１６１４７６号公報JP 05-161476 A 特開平０９−２７１３１６号公報JP 09-271316 A

阿部茂、大庭潔；日本食品科学雑誌、第４５巻、第７号、３９１〜３９７頁、１９９８年Shigeru Abe, Kiyoshi Ohba; Japanese Food Science Journal, Vol. 45, No. 7, 391-97, 1998

かかる状況に鑑みてなされた本発明の目的は、［１］川を遡上する前の鮭、［２］川を遡上して採卵又は産卵前後の雌鮭、或いは［３］放精前後の雄鮭を原料として用いて、これらの鮭の有効利用を図る観点から、充分に美味といえる鮭荒節を製造する方法、及びこのような鮭荒節を用いた鮭削り節の製造方法を提供することにある。 The object of the present invention made in view of such a situation is as follows: [1] dredging before going up the river, [2] female pupa going up the river before and after egg collection or spawning, or [3] before and after fertilization. From the viewpoint of effective utilization of these cocoons by using stamen as a raw material, a method for producing a sufficiently rough bonito and a method for producing a chopped bonito using such bonito are provided. There is.

上記目的を達成するため、本発明による鮭荒節の製造方法は、川を遡上する前の鮭、川を遡上して採卵又は産卵（ｓｐａｗｎｉｎｇ）前後の鮭、川を遡上して放精（ｅｊａｃｕｌａｔｉｏｎ）前後の鮭から選ばれる一種以上の鮭を使用した鮭荒節の製造方法であって、
前記鮭を皮付きのフィレ〔以下、皮付きであることが明らかな場合、および皮なしであることが明らかな場合、共に単に「フィレ」と記すことがある。〕とする前処理工程、
前記前処理工程を経たフィレを、２０℃以下で凍結していない温度である清水又は塩分濃度が５重量％以下の水に浸漬して、５分間以上、３０分間以下の時間維持する水晒し工程〔以下、水晒し工程において断りのない限り、清水又は塩分濃度が５重量％以下の水を単に「水」と記す。〕、
前記水晒し工程を経たフィレを、６０℃以上、８０℃以下の温度である水中に浸漬して５分間以上、２０分間以下の時間維持し、次いで前記フィレが浸漬された水を加熱して３０分後〜６０分後の間に前記フィレを８４℃以上、９０℃未満とする煮熟工程、
前記煮熟工程を経たフィレを、８０℃以上、８５℃以下の雰囲気温度で、１時間以上、９時間以下焙乾する１番火、あん蒸の後、８０℃以上、８５℃以下の雰囲気温度で、１時間以上、９時間以下焙乾する２番火、あん蒸の後、６５℃以上、７０℃以下の雰囲気温度で、１時間以上、９時間以下焙乾する３番火、あん蒸の後、６０℃以上、６５℃以下の雰囲気温度で、１時間以上、９時間以下焙乾する４番火、あん蒸の後、５６℃以上、６５℃以下の雰囲気温度で、１時間以上、９時間以下焙乾する５番火、あん蒸の後、５番火と同じ雰囲気温度及び時間並びにあん蒸で少なくとも６番火まで行う焙乾工程、
を順次行うことを特徴とする。
また、上記目的を達成するため、本発明による鮭削り節の製造方法は、上述のような製造方法によって製造された鮭荒節を原料として用いることを特徴とする。 In order to achieve the above-mentioned object, the method for producing dredged knots according to the present invention includes dredging before going up the river, dredging up the river and collecting or spawning before and after the river, and going up the river and releasing it. A method for producing rough bonito using one or more kinds of cocoons selected from cocoons before and after the ejaculation,
The salmon fillet [hereinafter referred to as “fillet” in both cases where it is obvious that the skin is skinned and where it is clear that there is no skin]. ] A pretreatment process,
The water exposure step in which the fillet that has undergone the pretreatment step is immersed in fresh water or water having a salt concentration of 5% by weight or less at a temperature not frozen at 20 ° C. or less, and is maintained for a period of 5 minutes to 30 minutes. [Hereinafter, unless otherwise noted in the water exposure step, fresh water or water having a salt concentration of 5% by weight or less is simply referred to as “water”. ],
The fillet that has been subjected to the water exposure step is immersed in water at a temperature of 60 ° C. or higher and 80 ° C. or lower and maintained for 5 minutes or more and 20 minutes or less, and then the water in which the fillet is immersed is heated to 30 minutes. A ripening step in which the fillet is 84 ° C. or more and less than 90 ° C. between 60 minutes after 60 minutes,
The first temperature in which the fillet that has undergone the ripening step is roasted at an ambient temperature of 80 ° C. or higher and 85 ° C. or lower for 1 hour or longer and 9 hours or shorter, and after fumigation, the atmospheric temperature of 80 ° C. or higher and 85 ° C. or lower No. 2 fire that is dried for 1 hour or more and 9 hours or less, and after fumigation, 3rd fire that is dried for 1 hour or more and 9 hours or less at an atmospheric temperature of 65 ° C. or more and 70 ° C. or less After that, after heating at the atmospheric temperature of 60 ° C. or more and 65 ° C. or less for 1 hour or more and 9 hours or less, and after the fumigation, the atmospheric temperature of 56 ° C. or more and 65 ° C. or less for 1 hour or more, 9 The 5th fire that is dried for less than an hour, after the mist, the same atmospheric temperature and time as the 5th fire, and the lyophilization process that is carried out to the 6th fire with the mist
Are sequentially performed.
In order to achieve the above object, a method for manufacturing a shaving knot according to the present invention is characterized in that a rough knot prepared by the above-described manufacturing method is used as a raw material.

本発明による鮭荒節の製造方法及び鮭削り節の製造方法によれば、採卵又は産卵前後の雌鮭や放精前後の雄鮭であっても原料として用いることが可能であり、鮭の有効利用を図ることができる上、充分に美味といえる鮭荒節、鮭削り節が得られる。また、得られる鮭荒節、鮭削り節は、従来の製法で得られる鮭削り節では経時的に発生、強くなる、眼を刺激するような不快臭の発生を長期に亘って抑制できる。 According to the method for producing cocoon rough sections and the method for producing chopped sections according to the present invention, it is possible to use a female cocoon before and after egg laying or laying eggs and a male cocoon before and after fertilization, and effectively use the cocoon. In addition, it is possible to obtain rough and sharp shavings that can be said to be delicious. In addition, the obtained rough knots and pruned knots can suppress the generation of unpleasant odors that are generated and strengthened over time in the pricked knots obtained by the conventional manufacturing method and that irritate eyes over a long period of time.

以下、本発明による鮭荒節及び鮭削り節の製造方法を実施するための最良の形態について詳細に説明する。
本発明において、“鮭荒節”は、日本古来から知られている鰹を原料とした鰹節のうち鰹黴付け節のような黴付けをしていない“鰹荒節に対応し、鮭を原料としたものである。ここで、“鰹荒節”とは、鰹を茹でて干した後、これを燻製にしたものであり、日本の伝統保存食品の一つである。また、本発明において、“鮭削り節”は、この“鮭荒節”を削り刃で、厚みが５ｍｍ未満、一般的には３ｍｍ以下の薄片状に削ったものである。なお、鮭黴付け節及び鮭黴付け節を削った鮭削り節は本発明の対象外である。 BEST MODE FOR CARRYING OUT THE INVENTION The best mode for carrying out the method for producing rough and sharp cuts according to the present invention will be described in detail below.
In the present invention, “boiled bonito” refers to “boiled bonito” that has not been brazed like bonito, among bonito made from cocoon known since ancient times. Here, “boiled bonito” is one of Japanese traditional preserved foods, which is obtained by boiled and dried boiled rice and then smoked. The “braided knot” is obtained by shaving this “brushed knot” with a cutting blade into a thin piece having a thickness of less than 5 mm, generally 3 mm or less. The shaving section obtained by shaving is not covered by the present invention.

本実施形態において原料とする鮭は、鮭科（Ｓａｌｍｏｎｉｄａｅ）の鮭属（ＧｅｎｕｓＯｎｃｏｒｈｙｎｃｈｕｓ）或はサルモ属（大西洋鮭属：ＧｅｎｕｓＳａｌｍｏ）に分類される魚種から選ばれる一種以上である。一般に鱒（ｔｒｏｕｔ）と呼ばれるものも鮭属の仲間であり、本発明における鮭荒節及び鮭削り節の原料として用いることができる。具体的には、例えば、カラフトマス（Ｏ．ｇｏｒｂｕｓｃｈａ）、シロザケ（Ｏ．ｋｅｔａ）、ベニザケ（Ｏ．ｎｅｒｋａ）、サクラマス（Ｏ．ｍａｓｏｕ）、ギンザケ（Ｏ．ｋｉｓｕｔｃｈ）、マスノスケ（Ｏ．ｔｓｃｈａｗｙｔｓｃｈａ）、サツキマス（Ｏ．ｍａｓｏｕｉｓｈｉｋａｗａｅ）、ビワマス（Ｏ．ｍａｓｏｕｒｈｏｄｕｒｕｓ）、ニジマス（Ｏ．ｍｙｋｉｓｓ）、タイセイヨウサケ（Ｓ．ｓａｌａｒ）、ブラウントラウト（Ｓ．ｔｒｕｔｔａ）などを挙げることができる。 The salmon used as a raw material in the present embodiment is at least one selected from fish species classified into the genus Salmonidae (Genus Oncorhynchus) or the genus Salmo (Genus Salmo). What is generally called trout is also a member of the genus of genus and can be used as a raw material for rough and sharp cuts in the present invention. More specifically, for example, yellow salmon (O. gorbuscha), white salmon (O. keta), sockeye salmon (O. nerka), cherry salmon (O. masou), coho salmon (O. kisutch), salmon salmon (O. tschuwytscha), satsuki trout (O. masou ishikawae), biwa trout (O. masou rhodorus), rainbow trout (O. mykiss), Atlantic salmon (S. salar), brown trout (S. trutta) and the like.

鮭は、鰹に比し、概して生肉中の脂質（脂肪）含有率が高く、肉質が柔らかい。生肉中の脂質含有率が高い鮭を原料に用いた場合、特別の脱脂処理を施さない限り、製造された鮭節（鮭荒節）の脂質含有率が高くなり、このことは、例えば、脂質含有率が１０重量％（水分１５重量％換算）を超えた鮭荒節又は鮭削り節は、それらの製造工程、および製品の輸送中での振動で粉末となり、空気と接触して酸化することにより香味品質の低下を招き易くなる。また、圧搾脱脂のような脱脂処理を加えた場合には、元来比較的柔らかな肉質の鮭が処理中に身割れを生じたり、焙乾を行なっても身が締らず良好な鮭節が得られないことがある。このような観点から、本発明の鮭荒節及び鮭削り節の製造方法では、脂質含有率の低い鮭を原料として用いるのが好ましい。 Salmon generally has a high lipid (fat) content in raw meat and a soft meat quality compared to salmon. When cocoon with a high lipid content in raw meat is used as a raw material, unless the product is specially degreased, the bonito (rice cake) produced has a high lipid content. The rough or shaved joints whose content exceeds 10% by weight (converted to 15% by weight of water) become powder due to vibration during their manufacturing process and product transportation, and are oxidized by contact with air. It tends to cause a decrease in flavor quality. In addition, when a degreasing process such as pressing degreasing is applied, the relatively soft flesh of the cocoon is cracked during the process, and even if roasting is performed, the body is not tightened and good bonito May not be obtained. From such a viewpoint, it is preferable to use a cocoon having a low lipid content as a raw material in the method for producing rough crumbs and shavings of the present invention.

鮭は、産卵や放精のため川を遡上し始める前、沿岸に留まり遡上の準備をする期間において、性成熟し代謝系が変化する。シロザケやギンザケでは婚姻色（ｎｕｐｉｔａｌｃｏｌｏｒ：体色変化の他、斑点や縞模様などが現れる）が現れ、雄鮭では背部が張り出したり鼻が曲がるものがあり、鮭生体の脂質含有率が低下し始める。なお、本実施形態において鮭は、孵化放流による母川回帰の鮭、野生鮭の何れをも含む。川を遡上するにしたがい鮭生体の脂質含有率はさらに低下する。本実施形態による鮭荒節及び鮭削り節の製造方法における鮭原料として、川を遡上する前、或は遡上中又は遡上後の代謝系が変化した鮭を用いることは、脂質含有率の観点からも有利な選択である。また、鮭原料として、川を遡上し採卵又は産卵前後の雌鮭或は放精前後の雄鮭を用いることがより有利であり、川を遡上し採卵又は産卵後の雌鮭或は放精後の雄鮭を用いることがさらに有利である。 The salmon sexually matures and changes its metabolic system during the period of staying on the coast and preparing to run up before starting to run up the river for egg laying or fertilization. In chum salmon and coho salmon, there is a nuptial color (spot color and stripes appear in addition to body color changes), and in male stamens the back part is protruding and the nose is bent, which reduces the lipid content of the body. start. In addition, in this embodiment, a cocoon includes both a moth of the mother river return by hatching discharge, and a wild cocoon. As the river runs up, the lipid content of the acupuncture organisms further decreases. As a raw material for the raw material in the method for producing rough and cut knots according to the present embodiment, the use of the raw material having a changed metabolic system before going up the river, or during the going up or after going up, This is also an advantageous choice from a viewpoint. In addition, it is more advantageous to use, as raw material for the salmon, a female salmon before and after egg collection or spawning or a male salmon before or after fertilization, or a female salmon or release after egg collection or spawning. It is further advantageous to use post-sperm stamens.

本実施形態において原料として使用する鮭の魚種では、サルモ属よりも鮭属に分類される魚種が好ましい。鮭属のうちでは、カラフトマス、シロザケ、ベニザケ、サクラマス、ギンザケ、マスノスケ、ニジマスがより好適に使用でき、カラフトマス、シロザケ、ベニザケ、サクラマス、ギンザケ、ニジマスがさらに好適に使用できる。また、この実施形態における鮭原料の生肉（可食部）の脂質含有率としては、１０重量％以下が好ましく、７重量％以下がより好ましく、４重量％以下がさらに好適であり、３重量％以下が最も好ましい。脂質含有率の下限は、魚種により異なるため特に限定されないが、例えば、一般に脂質含有率が比較的低いシロザケでは、川を遡上し採卵又は産卵後或は放精後の筋肉中脂質含有率が１重量％を下回るものも存在することから、本実施形態において原料とする鮭の脂質含有率は、実質的に０．５重量％が下限となると考えられる。 In the fish species of salmon used as a raw material in the present embodiment, fish species classified into the genus Salmon are preferable to the genus Salmo. Among the genus, Caraft trout, chum salmon, sockeye salmon, cherry salmon, coho salmon, chinook salmon, and rainbow trout can be used more preferably, and Japanese carrot trout, chum salmon, sockeye salmon, cherry salmon, coho salmon, and rainbow trout can be more preferably used. In addition, the lipid content of the raw meat (edible part) of the koji raw material in this embodiment is preferably 10% by weight or less, more preferably 7% by weight or less, still more preferably 4% by weight or less, and 3% by weight. The following are most preferred. The lower limit of the lipid content varies depending on the fish species, but is not particularly limited. For example, in the case of chum salmon with a relatively low lipid content, the lipid content in muscle after going up the river and laying eggs or laying eggs or after fertilization Therefore, it is considered that the lower limit of the lipid content of the soot used as a raw material in the present embodiment is substantially 0.5% by weight.

本実施形態による鮭節（鮭荒節）の製造方法は、上述のような鮭を原料として前処理工程、水晒し工程、皮ひき工程、煮熟工程、焙乾工程をそれぞれ順に行って鮭荒節とする。以下、各工程について詳しく述べる。 The method for producing bonito (boiled bonito) according to the present embodiment uses the cocoon as described above as a raw material, and sequentially performs a pretreatment process, a water exposure process, a skinning process, a ripening process, and a drying process. A clause. Hereinafter, each step will be described in detail.

１）前処理工程
前処理工程は、採取した原料の鮭を、切り開いてフィレとする工程である。
鮭が冷凍されている場合には、水で解凍して水で洗う。解凍の方法は、限定するものではないが、代表的に水に浸漬あるいは水を散布して解凍する方法であり、経済的であると共に、最終製品の味を損なうことも少なく、好ましい選択である。このとき、解凍時において、腹内が完全に解凍されない程度で、開腹して内蔵を取り出すのがよい。鮭の頭は、冷凍する前に切断されることが多いが、頭が付いているときには頭部を切り落とし、さらに腹身（腹部の肉）、内臓、背鰭を除去した後、フィレ（ｆｉｌｌｅｔ）にする。原料とする鮭が冷凍されていない場合には、魚体を水洗、断頭、開腹し、腹身、内臓、背鰭を除去した後、フィレにする。ここでフィレは、三枚卸しの卸身、或は、三枚卸しの卸身をさらに背側と腹側に合断ちした卸身である。
鮭は、肉が柔らかく、身崩れ、身割れが生じ易いので、この前処理工程では、皮を剥がさない。
上記したこの一連の加工を一気に行わないときには、それぞれの加工の途中の状態で一時的に冷蔵又は冷凍保存する、また前処理工程を終わったフィレは、次の水晒し工程に移る迄一時的に冷蔵又は冷凍保存するのがよい。 1) Pretreatment process The pretreatment process is a process in which the collected raw material is cut into fillets.
If salmon is frozen, thaw with water and wash with water. Although the method of thawing is not limited, it is typically a method of thawing by immersing in water or spraying water, and is a preferred choice because it is economical and does not impair the taste of the final product. . At this time, at the time of thawing, the abdomen should be opened and the internal organs taken out so that the abdomen is not completely thawed. The head of the shark is often cut before freezing, but when the head is attached, the head is cut off, and the abdomen (abdomen meat), internal organs and dorsal fin are removed, and then the fillet is filled. To do. If the salmon used as a raw material is not frozen, the fish is washed, decapitated, and opened, and the abdomen, internal organs, and dorsal fin are removed before making a fillet. Here, the fillet is a three-piece wholesale or a three-piece wholesale that is further cut into the dorsal and ventral sides.
In the pretreatment process, the skin is not peeled off because the meat is soft and easily collapses and cracks.
When the series of processing described above is not performed at a stretch, it is temporarily refrigerated or frozen in the middle of each processing, and the fillet that has finished the pretreatment process is temporarily used until the next water exposure process. Refrigerated or frozen.

雌鮭では、開腹採卵（卵巣除去）後、頭部を残したものは“セミドレス”と呼ばれ、頭部を切断除去した無頭開腹状態のものは“ドレス”と呼ばれる。この前処理工程における標準的な歩留り（重量％）は、セミドレスを１００とした場合、ドレスで７７、フィレで５０であり、ドレスを１００とした場合、フィレで６５である。
雄鮭では、放精のみであって採卵しないので、通常は（頭部を残すことなく）頭部を切断除去した無頭開腹状態（ドレス）とする。この前処理工程における標準的な歩留り（重量％）は、ドレスを１００とした場合、フィレで７５である。 In the pistil, the one with the head remaining after laparotomy (ovary removal) is called “semi-dress”, and the one with the head cut and removed is called “dress”. The standard yield (% by weight) in this pretreatment process is 77 for the dress when the semi-dress is 100, 50 for the fillet, and 65 for the fillet when the dress is 100.
Since stamens are only fertilized and do not collect eggs, they are usually in a headless laparotomy (dress) with the head cut and removed (without leaving the head). The standard yield (% by weight) in this pretreatment process is 75 for a fillet when the dress is 100.

２）水晒し工程
水晒し工程は、前処理工程で得られたフィレを水晒しする工程である。ここで、“水晒し”とは、前処理工程で得られたフィレを水に浸漬する操作であり、鮭荒節或は鮭削り節とした製品における不快臭を抑えることを主な目的としている。 2) Water exposure process The water exposure process is a process in which the fillet obtained in the pretreatment process is exposed to water. Here, “water exposure” is an operation of immersing the fillet obtained in the pretreatment step in water, and its main purpose is to suppress an unpleasant odor in a product having a rough or shaved portion.

水晒し工程で用いる水は、水道水、井戸水、鉱泉水、脱イオン水、海水、食塩水、或はこれら２種以上を混合した水など、塩化ナトリウム換算における塩分濃度が５重量％以下の水であれば良く、特に限定されない。なお、海水は、塩分濃度が５重量％以下であれば、海洋深層水や脱塩海洋深層水でも良い。水道水や井戸水にも微量の塩分が含まれているが、本明細書では脱イオン水や蒸留水、逆浸透（膜）水などと共に塩分濃度が０に近いこれらの水を特に“清水”と呼ぶことがある。塩分濃度が５重量％を超えている水を用いると、後段で得られる鮭荒節や鮭削り節に塩分が残り、香味が落ちる場合がある。塩分濃度４重量％以下の水を用いることが好ましく、塩分濃度３重量％以下の水がより好ましい。 The water used in the water exposure process is tap water, well water, mineral spring water, deionized water, seawater, salt water, water having a salt concentration of 5% by weight or less in terms of sodium chloride, etc. There is no particular limitation as long as it is. The seawater may be deep ocean water or desalted ocean deep water as long as the salinity is 5% by weight or less. Although tap water and well water contain trace amounts of salinity, in this specification, these waters with a salinity of nearly 0, especially deionized water, distilled water, and reverse osmosis (membrane) water, are referred to as “fresh water”. Sometimes called. If water having a salt concentration of more than 5% by weight is used, salt may remain in the rough and shaved nodes obtained later, and the flavor may fall. Water having a salt concentration of 4% by weight or less is preferably used, and water having a salt concentration of 3% by weight or less is more preferable.

このような水は、２０℃以下で凍結しない温度で使用する。この温度は、フィレと水との接触時間、フィレに対する水量、水の流れなどの条件にも関係するが、２０℃を超えると本工程操作中にフィレの鮮度が低下したり、グルタミン酸、イノシン酸などの旨味成分やエキス分が溶出してしまい、後段で得られる鮭荒節や鮭削り節の香味が低下する場合がある。このような不利をなくす観点から、水温を８℃以下とするのが好ましい。フィレの鮮度低下や香味低下は、最終的に得られる鮭荒節及び鮭削り節において、生臭さが残ったり、旨みの不足、さらに弾力性の低下など製品性状を悪くする原因となる。 Such water is used at a temperature not exceeding 20 ° C. and freezing. This temperature is also related to conditions such as the contact time between the fillet and water, the amount of water relative to the fillet, the flow of water, etc., but if it exceeds 20 ° C., the freshness of the fillet decreases during operation of this process, or glutamic acid or inosinic acid. The umami components such as and so forth may be eluted, and the flavor of the rough and shaved knots obtained later may be reduced. From the viewpoint of eliminating such disadvantages, the water temperature is preferably 8 ° C. or lower. The reduction in the freshness and flavor of the fillet causes the product properties to deteriorate, such as the raw odor remaining, the lack of umami, and the loss of elasticity in the finally obtained bonito and shaving.

水温の下限は、使用する水が凍結することのない温度であり、具体的には、使用する水の塩分濃度や塩分以外の微量溶解成分、水の流動状態などに依存し、マイナス数℃となることもあり一律に決めることができない。水に浸漬させたときにフィレ自体が凍結してしまうことがないように、下限温度は−１℃を超える温度が好ましい。実際の操作上では、冷凍機を備えた温度制御装置を使用せずに、破砕した真水氷やシャーベット状の海水氷を浮かべた氷冷水を使用することもあり、この場合には、水晒し工程を０℃以上で行うことができる。 The lower limit of the water temperature is the temperature at which the water used does not freeze. Specifically, it depends on the salt concentration of the water used, trace dissolved components other than salt, the flow state of the water, etc. Can not be decided uniformly. The lower limit temperature is preferably higher than -1 ° C so that the fillet itself is not frozen when immersed in water. In actual operation, ice-cold water with crushed fresh water ice or sherbet-like seawater ice may be used without using a temperature control device equipped with a refrigerator. Can be carried out at 0 ° C. or higher.

後段で得られる鮭荒節や鮭削り節には、製造直後或は製造後時間の経過と共に、僅かに眼や鼻を刺激するような不快臭（鮮度低下に由来する異臭やアンモニア臭とは異なる）が発生することがある。この不快臭は、水晒し工程と、さらに後段の工程（特に煮熟工程）における工程条件に起因していることがあり、１０分以下の短時間（静水）浸漬で鮭削り節における不快臭の発生を１２箇月以上抑制できるケースもある点では、水晒し工程では水の温度を５℃以上にするのが好ましい。 The rough and shaved knots obtained in the latter stage have an unpleasant odor that is slightly irritating to the eyes and nose immediately after production or with the passage of time after production (different from the unpleasant odor and ammonia odor resulting from the decrease in freshness) May occur. This unpleasant odor may be attributed to the process conditions in the water exposure process and the subsequent process (especially the ripening process). Occurrence of an unpleasant odor in the shaving node when immersed for 10 minutes or less (still water) In some cases, it is preferable that the water temperature is 5 ° C. or higher in the water exposure step.

水晒し工程においてフィレの水への浸漬時間は、使用する水の温度、水量、浸漬浴中の水の状態（静水か流水か、など）などとも関連するが、一般に５分間以上、３０分間以下である。後段で得られる鮭荒節や鮭削り節における不快臭の発生を抑制できるようにする観点から７分間以上とし、フィレの鮮度低下、鮭荒節や鮭削り節における旨味成分や香味の低下を防ぐ観点から２０分間以下が好ましく、１０分間以上、１５分間以下がより好ましい。 The immersion time of fillet in water in the water exposure process is related to the temperature of the water used, the amount of water, the state of the water in the immersion bath (whether it is still water or flowing water, etc.), but generally 5 minutes or more and 30 minutes or less. It is. From the viewpoint of suppressing the generation of unpleasant odors in the rough crumbs and shavings obtained in the later stage, it is made 7 minutes or more from the viewpoint of preventing the freshness of the fillet from decreasing, the umami component and the flavor in the rough crumbs and shavings. It is preferably 20 minutes or shorter, more preferably 10 minutes or longer and 15 minutes or shorter.

水晒し工程に用いる水は、上述したように塩分濃度が５重量％以下であるが、この範囲であれば塩分濃度は、不快臭発生抑制とは殆んど関連しない。
上述の不快臭は、鮭節に特異的に発生するものであり、他の魚種から製造された鰹節、鯖節、鮪節、鰯節、鰺節では、人が感知できる程には発生しない。例えば、鰹節、鰹荒節の製造においては、製品である鰹節、鰹荒節に香味の低下を招いたり、削り節の色調が白っぽくなることから、本実施形態にあるような水晒し工程は実施しないのが常識である。従って、水晒し工程は、後述する他の工程条件とも関連して、本発明の鮭荒節や鮭削り節の製造方法において、製品品質上重要な、かつ特異な点である。 As described above, the water used in the water exposure step has a salinity of 5% by weight or less. However, within this range, the salinity is almost unrelated to the suppression of the generation of unpleasant odors.
The above-mentioned unpleasant odors are specific to bonito, and are not appreciably perceptible in bonito, bonito, bonito, bonito, and bonito made from other fish species. . For example, in the production of bonito and bonito, since the bonito and bonito are the products, the flavor is reduced and the shavings are whitish, so the water exposure process as in this embodiment is not performed. Is common sense. Therefore, the water exposure process is an important and unique point in terms of product quality in the method for manufacturing rough and shaving sections according to the present invention in relation to other process conditions described later.

水晒し工程においてフィレの水への浸漬方式は、静水（止水）浸漬方式、流水方式（連続流動方式）などを挙げることができる。 Examples of the method for immersing the fillet in water in the water exposure step include a still water (still water) immersion method and a flowing water method (continuous flow method).

静水浸漬方式は、水晒し容器内に満たした所定温度の静止水にフィレを浸漬させ、そのまま所定時間維持する方式である。このとき、容器内の水量は、多い程有利であるのはいうまでもないが、水温、水量により一律に決めることができないが、実用的には、上述のような不快臭発生抑制の観点から、フィレの単位重量（１ｋｇ）に対して１．１Ｌ以上であり、水の節減と操業効率の観点から１０Ｌ以下である。
静水浸漬方式における水温の好ましい範囲は、５℃を超え、８℃未満であり、フィレの浸漬時間の好ましい範囲は、１０分間以上、１５分未満である。このとき、容器内の水を間欠的、例えば、１乃至５分間隔で３回程度攪拌したり、浸漬途中で一部または全部の水を新しい（未使用の）水に換える（換水）こともでき、これにより不快臭発生抑制の効果が向上したり、最終的に得られる鮭荒節、鮭削り節の香味品質を向上させ、さらに製品間の品質差を小さくすることができる。攪拌や換水に際しては、フィレの身崩れに注意して行なう必要があるのは、いうまでもないことである。 The still water immersion method is a method in which a fillet is immersed in still water at a predetermined temperature that is exposed to water and filled in a container, and is maintained as it is for a predetermined time. At this time, it goes without saying that the larger the amount of water in the container, the more advantageous, but it cannot be uniformly determined depending on the water temperature and the amount of water, but practically from the viewpoint of suppressing the generation of unpleasant odors as described above. The amount is 1.1 L or more per unit weight (1 kg) of the fillet, and is 10 L or less from the viewpoint of water saving and operation efficiency.
The preferable range of the water temperature in the still water immersion method is more than 5 ° C. and less than 8 ° C., and the preferable range of the fillet immersion time is 10 minutes or more and less than 15 minutes. At this time, the water in the container may be intermittently stirred, for example, about 3 times at intervals of 1 to 5 minutes, or part or all of the water may be replaced with new (unused) water during the immersion (replacement). Thus, the effect of suppressing the generation of unpleasant odors can be improved, the flavor quality of the finally obtained bonito and shaving nodes can be improved, and the quality difference between products can be reduced. It goes without saying that it is necessary to pay attention to the collapse of the fillet when stirring or changing water.

流水方式は、水晒し容器内に水を満たし（張り）、皮付きのフィレを入れ、フィレの表面上を所定範囲の流速（線速度）で水を流す方式であり、上記した静水浸漬方式における攪拌と換水を、連続的あるいは間歇的に行っていることに相当する。流水方式は、短時間で効率的にフィレの水晒しができ、フィレの身崩れが少なく、また、得られる鮭荒節、鮭削り節の香味品質、不快臭発生抑制など製品間での品質差を減らすことができる点で、静水浸漬方式より好ましいといえる。 The flowing water method is a method in which water is exposed to water (filled), filled with skin, filled with a skinned fillet, and water is flowed over the surface of the fillet at a predetermined flow velocity (linear velocity). This is equivalent to performing stirring or water exchange continuously or intermittently. The flowing water method allows the fillet to be exposed to water efficiently in a short time, and the fillet is less likely to collapse, and the quality difference between products such as the flavor quality of the obtained bonito and shavings and the suppression of the generation of unpleasant odors. It can be said that it is preferable to the still water immersion method in that it can be reduced.

水晒し容器内の水量は、容器中の水が流れているので、容器内のフィレが完全に冠水すればよい。しかし、フィレの全表面に亘って水の流れができるようにするためには、静水浸漬方式の場合と同様に、フィレの単位重量（１ｋｇ）に対してに対して１．１Ｌ以上であり、操業効率の観点から１０Ｌ以下であるのが好ましい。
水を流す方式は、特に限定するものではないが、一般的には容器の一方の側壁に水の導入口を、他方の側壁に排出口を設ける。このとき、導入口は、一方側の側壁面の底から水面の間の中央位置、或は中央位置より底部側位置とするのがよく、中央位置より底部側位置が好ましく、底部内面に近接する位置がより好ましい。排出口は、送水方向の延長線が交差する位置に設けることが好ましいが、排水口を設けずに他方側壁側からオーバーフローさせても良い。水晒し容器の深さ方向における送水方向は、上流側から下流側に向けて水平方向としてもよく、導入口位置を底近くに設けたときには、送水方向の延長線が水面と交差しない範囲で上向きに傾けてもよい。また、予定した水晒し時間の途中で、水晒し容器における導入口と排出口を逆にして送水方向を反対方向に変更しても良い。 As for the amount of water in the water-exposed container, since the water in the container flows, the fillet in the container may be completely submerged. However, in order to allow the flow of water over the entire surface of the fillet, it is 1.1 L or more with respect to the unit weight (1 kg) of the fillet, as in the case of the still water immersion method. From the viewpoint of operational efficiency, it is preferably 10 L or less.
The method of flowing water is not particularly limited, but generally, an inlet for water is provided on one side wall of the container, and an outlet is provided on the other side wall. At this time, the introduction port is preferably located at the center position between the bottom of the side wall surface on one side or the water surface, or at the bottom side position from the center position, preferably at the bottom side position from the center position, and close to the bottom inner surface. The position is more preferred. The discharge port is preferably provided at a position where the extension lines in the water supply direction intersect, but may be overflowed from the other side wall side without providing the drain port. The water feeding direction in the depth direction of the water-exposed container may be horizontal from the upstream side to the downstream side, and when the inlet position is provided near the bottom, the water feeding direction is extended in a range that does not intersect the water surface. You can tilt it. Further, during the scheduled water exposure time, the water supply direction may be changed to the opposite direction by reversing the introduction port and the discharge port of the water exposure container.

容器内を流れる水量は、容器の大きさや形状、送水部の位置による水の流れ方向とも関連するが、フィレ表面での流速（線速度）を２ｃｍ／分以上、１０ｃｍ／分以下、３ｃｍ／分以上、９ｃｍ／分以下が好ましく、５ｃｍ／分以上、８ｃｍ／分以下がより好ましい。線速度が２ｃｍ／分未満では水が流れている効果が十分得られない場合があり、１０ｃｍ／分を超えるとフィレが身崩れして商品価値を損ない、製品歩留まりが低下する原因となる。 The amount of water flowing in the container is related to the size and shape of the container and the direction of water flow depending on the position of the water supply section, but the flow velocity (linear velocity) on the fillet surface is 2 cm / min to 10 cm / min, 3 cm / min. As mentioned above, 9 cm / min or less is preferable and 5 cm / min or more and 8 cm / min or less are more preferable. If the linear velocity is less than 2 cm / min, the effect of flowing water may not be sufficiently obtained. If the linear velocity exceeds 10 cm / min, the fillet may collapse, resulting in a loss of product value and a decrease in product yield.

３）皮引き（皮剥ぎ）工程
皮引き工程は、フィレの皮を剥がす工程である。皮引き工程は、本発明による鮭荒節の製造方法において必須ではないが、皮を除かないと、満足のいく香味品質を得るために後段の焙乾工程において焙乾数を増やす必要が出てくることがあり、さらに皮が付いた鮭荒節を削り節としたときに皮が混入して見た目に悪く、商品価値を下げることがある。 3) Skinning (peeling) process The skinning process is a process of peeling off the fillet skin. The skin-drawing process is not essential in the method for producing rough knots according to the present invention, but if the skin is not removed, it is necessary to increase the number of roasting in the subsequent drying process in order to obtain a satisfactory flavor quality. In addition, when a rough knot with skin is used as a shaving knot, the skin is mixed and looks bad, which may reduce the value of the product.

皮引き工程は、後述する煮熟工程の前又は後、焙乾工程における１番火の後又は２番火の後、などに行なうことができる。鰹節の製造においては煮熟工程の後、骨抜き工程と同時に行なうことが一般的であるが、鮭荒節の場合には、歩留まりロスを低く抑えられること（平均２％）、また皮引きの作業を短時間（スキナー処理が可能でフィレ１枚当たり５秒以内）のうちに終了でき、後段で得られる鮭荒節に身割れや隙（スキ）が生じにくい点で、煮熟工程の前段で行なうことが好適である。煮熟工程後（放冷後）に皮引きを行なうと、身崩れして鮭荒節に身割れ、隙を生じることがあり、皮引きによる歩留まりロスが平均１０％と大きく、また、皮引きの作業に多くの時間を要することがある（フィレ１枚当たり２〜１０分）。焙乾工程における１番火後に皮引きを行なう場合も、歩留まりロスは煮熟工程後に行なう場合よりやや少ないが（平均８％）、身崩れや作業性の悪さは煮熟工程後と同様であり、２番火後では後段で得られる鮭荒節に割れや隙が生じにくく、歩留まりロスも１番火後の場合と比較すると小さいものの（平均５％）、皮引きの作業性の点では１番火後に行なう場合より悪く、多くの時間を要する（フィレ１枚当たり５〜１０分）。 The skinning step can be performed before or after the ripening step described later, after the first fire or after the second fire in the roasting step, and the like. In the production of bonito, it is generally performed at the same time as the boning process after the ripening process, but in the case of bonito, the yield loss can be kept low (2% on average), and the work of skinning Can be completed within a short time (within 5 seconds per fillet), and it is less likely to cause cracks and gaps in the rough knots obtained later. It is preferred to do so. Skinning after simmering process (after cooling) may cause crumble and cracks in the rough bonito, resulting in an average yield loss of 10%. It may take a lot of time (2-10 minutes per fillet). Even when skinning is performed after the first fire in the drying process, the yield loss is slightly less than that after the ripening process (average 8%), but the body collapse and poor workability are the same as after the ripening process. After the 2nd fire, cracks and gaps are less likely to occur in the rough knots obtained later, and the yield loss is small compared to the case after the 1st fire (5% on average), but 1 in terms of the workability of the skinning It is worse than when it is done after the fire, and takes a lot of time (5-10 minutes per fillet).

皮引き（皮剥ぎ）作業は、包丁を用いるだけの手作業で行うことができる。具体的には、尾部を目打ちし、フィレの身と皮の間に尾側から頭側に向けて包丁の刃を挿し入れ皮を引き切っていく。また、市販のスキナー、例えば、外周に歯状とされた回転ローラがあるスキナー（マーヤ社製スキンナー、ＥＳＭ４３５型、ＥＶＭ４３７型など、東亜交易株式会社販売）を用いることができる。皮引きは、フィレの皮全体を除くことが好ましいが、皮の半分或は三分の一など皮の一部を除いてもよい。 Skinning (peeling) can be performed manually by using a kitchen knife. Specifically, the tail is perforated, the knife blade is inserted from the caudal side to the head side between the fillet and the skin, and the skin is pulled off. Also, a commercially available skinner, for example, a skinner having a rotating roller formed in a tooth shape on the outer periphery (skinner manufactured by Maya, ESM435 type, EVM437 type, etc., sold by Toa Trading Co., Ltd.) can be used. Peeling preferably removes the entire fillet skin, but may remove a portion of the skin, such as half or one third of the skin.

４）煮熟工程
煮熟工程は、フィレを湯中に浸漬する工程である。
上述の水晒し工程を行なった皮付きのフィレ、又は水晒し工程に続いて皮引き工程により皮を除いたフィレは、湯（熱水）中に浸漬されて生肉の蛋白質を変性させる。
蛋白質の変性は、蒸煮によってもできるが、得られた鮭削り節に不快臭が生ずることがあり、水晒し工程に続いて煮熟することでこの不快臭を抑えることができる。従って、本発明の鮭荒節製造方法にとって、この煮熟工程は、水晒し工程と共に重要な必須工程である。 4) Cooking process The cooking process is a process of immersing the fillet in hot water.
The fillet with the skin that has been subjected to the water-exposing process described above, or the fillet from which the skin has been removed by the skin-extracting process following the water-exposing process is immersed in hot water (hot water) to denature the raw meat protein.
Protein denaturation can also be done by steaming, but unpleasant odors may be produced in the obtained chopped knots, and these unpleasant odors can be suppressed by boiling after the water exposure step. Therefore, this ripening step is an important essential step together with the water exposure step in the method for producing bonito rough joints of the present invention.

煮熟工程は、多様な形態で実施し得るが、以下に工業的規模で実施できる代表的な形態を述べる。すなわち、フィレを煮かご（煮篭）上に並べ、これを煮熟釜中の加温した湯中に投入、浸漬する。皮付きのフィレを煮熟する場合には、煮熟後の篭離しが容易となる点では、皮が付いた面を下にして煮かご上に並べるのが好ましい。煮熟釜の加温方法は、直火でもよいが、温度制御し易い（例えば、釜内の湯温制御を±２℃とする）電気加熱やボイラー加熱が好ましい。煮熟工程におけるフィレの温度プロファイルは、最終的に得られた鮭削り節の性状に微妙な影響を及ぼすことが認められ、重要な管理項目の一つである。 The ripening step can be carried out in various forms, but typical forms that can be carried out on an industrial scale are described below. That is, fillets are arranged on a boiled basket (boiled rice cake), and this is put into a warm hot water in a boiled ripening pot and immersed. When a fillet with a skin is boiled and ripened, it is preferable to arrange it on a boiled basket with the surface with the skin down, in terms of easy separation after boiling. The heating method for the cooking pot may be an open fire, but electric heating or boiler heating which is easy to control the temperature (for example, control the hot water temperature in the kettle to ± 2 ° C.) is preferable. It is recognized that the temperature profile of the fillet in the ripening process has a subtle effect on the properties of the finally obtained shaving node, and is one of the important management items.

水晒し工程を行なった皮付きのフィレ、又は水晒し工程に続いて皮引き工程により皮を除いたフィレが投入される湯の温度は、好ましくは６０℃以上（釜内の湯温制御±２℃のとき制御設定温度６２℃）、８０℃未満（制御設定温度７８℃）、より好ましくは６５℃以上、７３℃以下（制御設定温度６７℃以上、７１℃以下）の温度である。投入温度が、６０℃未満では、フィレの内部が好ましい温度に達するのに時間がかかり過ぎフィレが身伸びしたり、得られた鮭削り節に不快臭を発生させることがあり、８０℃以上とするとフィレに身割れを生じる場合があり、９０℃（又は９０℃以上）ではフィレの投入後、投入温度維持中或は昇温中にフィレに身割れ、身の捩じれが生じたり、更には身が爆ぜる場合がある。 The temperature of the hot water in which the fillet with the skin subjected to the water exposure process or the fillet from which the skin has been removed by the skinning process following the water exposure process is preferably 60 ° C. or higher (controlling the temperature of the hot water in the kettle ± 2 The control set temperature is 62 ° C. when it is ° C., and is less than 80 ° C. (control set temperature 78 ° C.), more preferably 65 ° C. or more and 73 ° C. or less (control set temperature 67 ° C. or more and 71 ° C. or less). If the charging temperature is less than 60 ° C, it takes too much time for the inside of the fillet to reach the preferred temperature, and the fillet may stretch, or an unpleasant odor may be generated in the obtained shaving node. The fillet may be cracked. At 90 ° C (or 90 ° C or higher), the fillet may be cracked or twisted while maintaining or raising the temperature after the fillet is inserted. May explode.

フィレが投入された湯は、投入後直ちに加熱昇温を開始せず、少なくとも湯の温度が投入温度より高くならない程度に加熱、或は加熱を止めて６０℃以上、８０℃未満の温度範囲内に保持（非昇温状態）する。非昇温状態を保持する時間は、好ましく５分間以上、２０分間以下、より好ましくは７分間以上、１３分間以下、最も好ましくは１０±１分間である。保持時間が５分間未満であると後段で得られた鮭削り節に生臭さが残る場合があり、２０分間を超えると煮熟工程全体の時間が長くなり過ぎてフィレが身伸びしたり、エキス分が低下することがある。 Hot water charged with fillet does not start heating immediately after charging, and is heated so that at least the temperature of the hot water does not become higher than the charged temperature, or is stopped within a temperature range of 60 ° C. or higher and lower than 80 ° C. (Not heated). The time for maintaining the non-temperature rising state is preferably 5 minutes or more and 20 minutes or less, more preferably 7 minutes or more and 13 minutes or less, and most preferably 10 ± 1 minutes. If the retention time is less than 5 minutes, raw odor may remain in the shaving knot obtained in the latter stage. If the retention time exceeds 20 minutes, the whole cooking process will take too much time, and the fillet will grow, May decrease.

このような非昇温状態に保持の後、加熱昇温を開始し、フィレ（内部）の最高到達温度（達温）を、好ましくは８４℃以上、９０℃未満、より好ましくは８６℃以上、８８℃以下とした後、湯中から取り出し煮熟を終了とする。フィレの最高到達温度を８４℃未満とすると、得られた鮭削り節に生臭さが残る場合があり、９０℃以上ではフィレの身割れが生じる場合がある。フィレの好ましい最高到達温度とするまでの加熱昇温開始からの時間は、好ましくは３０分間以上、６０分間以下である。昇温開始後３０分間未満で上記好ましいフィレの最高到達温度とする急速加温は、鮭削り節に生臭さが残る場合があり、逆に、６０分間を超えて上記好ましいフィレの最高到達温度とするゆっくり加温は、フィレのエキス分が低下したり、身伸びすることがある。フィレの湯中からの取出しは、加熱昇温開始から３０分間以上、６０分間以下の時間内であれば、フィレが最高到達温度に至った直後でなくとも良い。ここで、加熱昇温される煮熟釜内の湯温は、加熱昇温開始後、３０分間以上、６０分間以下において、上記好ましいフィレの最高到達温度とすることができれば良く、特に限定されない。但し、昇温上限湯温としては、上記急速加温で、且つフィレが最高到達温度に至った直後に湯中から取出す場合においても、９０℃未満とすることが好ましい。 After holding in such a non-temperature rise state, heating temperature rise is started, and the maximum attained temperature (reached temperature) of the fillet (inside) is preferably 84 ° C. or higher, less than 90 ° C., more preferably 86 ° C. or higher, After making it 88 degrees C or less, it takes out from hot water and complete | finishes ripening. If the maximum temperature of the fillet is less than 84 ° C, a raw odor may remain in the obtained shaving node, and cracking of the fillet may occur at 90 ° C or higher. The time from the start of heating and heating until the fillet has a preferable maximum temperature is preferably 30 minutes or more and 60 minutes or less. In the case of rapid warming that achieves the above-mentioned preferable fillet maximum temperature in less than 30 minutes after the start of temperature increase, a raw odor may remain in the shaving node, and conversely, the maximum fillet maximum temperature reached above 60 minutes. Slow warming may lower the fillet extract or grow. If the fillet is taken out from the hot water within a period of 30 minutes or more and 60 minutes or less from the start of heating and heating, it does not have to be immediately after the fillet reaches the maximum temperature. Here, the hot water temperature in the ripening kettle to be heated and heated is not particularly limited as long as it can be set to the preferable maximum temperature of the fillet in 30 minutes or more and 60 minutes or less after the start of heating and heating. However, it is preferable that the temperature rise upper limit hot water temperature is less than 90 ° C. even in the case of taking out from hot water immediately after the above-mentioned rapid heating and the fillet reaches the maximum temperature.

鰹節の製造工程においても煮熟工程は行われ、鰹節の製品性状に大きな影響を及ぼすことは知られており、鰹では、フィレが厚く、煮熟するにつれて身が締まっていくが、本発明が対象とする鮭では、フィレの厚みが薄く、煮熟後も身が柔らかく鰹とは肉質が異なっている。従って、従来公知の鰹節製造工程をそのまま本発明の鮭荒節に適用した場合には、煮熟過多となる。 In the production process of bonito, the ripening process is performed, and it is known that it has a great influence on the product properties of bonito. In bonito, the fillet is thick and the body tightens as it ripens. In the target cocoon, the fillet is thin, soft after cooking, and the meat quality is different from the cocoon. Therefore, when the conventionally known bonito manufacturing process is applied as it is to the rough bonito of the present invention, it is excessively boiled.

煮熟工程後、次の焙乾工程を行う迄に、２０℃を超えた雰囲気に１日以上放置するのは、枯草菌等による腐敗の危険があり、殺菌を目的とした蒸気殺菌を行うことがある。この蒸気殺菌は、例えば蒸気温度８０〜９９℃として１０〜３０分間程度行う。但し、蒸気殺菌後のフィレ（内部）の達温についても、煮熟と同様に８８℃以下とすることが望ましい。 After the ripening process and before the next roasting process, leaving it in an atmosphere exceeding 20 ° C for more than 1 day has a risk of spoilage due to Bacillus subtilis, etc., and perform steam sterilization for the purpose of sterilization. There is. This steam sterilization is performed at a steam temperature of 80 to 99 ° C. for about 10 to 30 minutes, for example. However, it is desirable that the temperature of the fillet (inside) after steam sterilization is 88 ° C. or lower as in the case of cooking.

なお、生肉の脂質含有率が４重量％を超える鮭原料を使用している場合には、上述の煮熟工程によってたん白質を凝固させた後段において、圧搾して油分を除去（脂質含有率を低減）した後に、焙乾することも可能である。圧搾脱脂は、煮熟後のフィレを、脱脂の際の変形防止として、１本ずつ、ステンレス又はアルミニウムからなる金属網に巻いた後、４５分〜９０分間フィレが身崩れしない程度の圧力を加える。この圧搾脱脂は、油圧プレス機の使用も可能であり、１本ごとに金属網に巻いたフィレを１段ずつ並べ、１０〜１５段まで積み重ねてから多数のフィレを纏めて脱脂することができる。但し、このような圧搾脱脂処理を施すと、多少ともフィレに身割れ、身崩れが発生するため、圧搾脱脂処理を施す必要のない脂質含有率が４重量％以下の鮭原料を用いることが好ましい。 In addition, when the raw material of the raw material having a lipid content of more than 4% by weight is used, the oil is removed by squeezing in the subsequent stage of solidifying the protein by the above-described ripening process (the lipid content is reduced). It is also possible to dry after the reduction. In press degreasing, after the ripened fillet is wound one by one on a metal net made of stainless steel or aluminum one by one to prevent deformation during degreasing, pressure is applied so that the fillet does not collapse for 45 to 90 minutes. . This pressing and degreasing can also use a hydraulic press machine, and it is possible to degrease a large number of fillets after arranging the fillets wound around a metal net one by one and stacking them up to 10 to 15 stages. . However, when such a pressing and degreasing treatment is performed, the fillet is slightly broken and collapsed. Therefore, it is preferable to use a koji raw material having a lipid content of 4% by weight or less that does not require the pressing and degreasing treatment. .

５）焙乾工程
焙乾工程は、煮熟工程を経たフィレを、焙乾、あん蒸（非加熱）を繰り返して鮭荒節とする工程である。ここで、焙乾とは、フィレを薪などを燃やして得られた煙を含む熱気流で乾燥すると共に燻煙特有の香味を付与させることであり、あん蒸は、焙乾の加熱を止めて寝かせ、フィレ内部の水分を表面部分に移動させて、表面部分のみ乾燥が進行してしまう上乾きを防ぎ、フィレ内部を均一に乾燥させるものである。焙乾とあん蒸は、これを組合わせて１サイクルとし、サイクルを繰り返していく。ここで、最初のサイクルの焙乾を「１番火」、２番目のサイクルの焙乾を「２番火」、３番目のサイクルの焙乾を「３番火」・・と呼んでいる。 5) Roasting process The roasting process is a process in which the fillet that has been subjected to the ripening process is repeatedly roasted and fumigated (non-heated) to make drought. Here, roasting is to dry the fillet with a hot air stream containing smoke obtained by burning firewood and the like, and to give a flavor peculiar to soot smoke. It lays down and moves the moisture inside the fillet to the surface portion to prevent the dryness of only the surface portion from drying and prevents the fillet from drying uniformly. The roasting and the fumigation are combined into one cycle, and the cycle is repeated. Here, roasting of the first cycle is called “No. 1 fire”, roasting of the second cycle is called “No. 2 fire”, and roasting of the third cycle is called “No. 3 fire”.

焙乾装置は、急造庫、焼津式乾燥機、手火山の他、スモークジェネレーターを使用して行うことができ、複数の焙乾装置を組み合わせて行うこともできる。ここで、急造庫（ｋｙｕｚｏｋｋｏ）は、［１］燻材を燃やす地下部分［ａ］を有し地上部分［ｂ］を階層に区切った室（ｍｕｒｏ）内全体に熱気と燻煙を充満させ、［３］自然対流によって焙乾する［２］直火型の装置である。焼津式乾燥機（ｙａｉｚｕ−ｓｉｋｉｄｒｙｅｒ）は、台車上に積み上げた篭を乾燥室内に置き、乾燥室内にファンで燻煙を強制的に送る間接焙乾型の装置である。手火山（ｔｅｂｉｙａｍａ）は、周囲を不燃材で囲んでなるか又は掘った穴でなる炉の上に、炉上を覆うサイズの篭を積み重ねて置き、炉内で燻材を燃やして焙乾する直火型の装置である。
本実施形態における焙乾工程では、フィレの厚みが鰹の場合と比較すると概して薄く、肉質も異なり水分が抜け易く、また、煮熟後のフィレが８５℃を超える雰囲気温度で加熱した場合に、焦げ易いことから、鰹の場合とは異なる焙乾条件で行なうことが必要である。燻材は、ナラ、クヌギを用いても良いが、甘い燻煙臭が鮭荒節、鮭削り節に相性が良い点で、サクラが好適である。間歇焙乾は、少なくとも６番火まで行なうことが好ましい。 The roasting apparatus can be performed using a smoke generator in addition to a quick warehouse, a Yaizu dryer, and a hand volcano, and can also be performed by combining a plurality of roasting apparatuses. Here, the Kyuzokko has [1] an underground part [a] that burns firewood, and the entire room (muro) that divides the ground part [b] into layers, and is filled with hot air and smoke. [3] It is a direct fire type device that is dried by natural convection. The Yaizu-type dryer is an indirect roasting type apparatus in which the soot stacked on a carriage is placed in a drying chamber and the smoke is forcibly sent by a fan into the drying chamber. A tebiyama is placed on a furnace that is surrounded by an incombustible material or a hole that has been dug, and a firewood of the size that covers the top of the furnace is stacked, and the firewood is burned and dried in the furnace. It is a direct fire type device.
In the roasting process in this embodiment, the thickness of the fillet is generally thin compared to the case of salmon, the meat quality is also different and moisture is easily removed, and when the fillet after cooking is heated at an ambient temperature exceeding 85 ° C, Since it is easy to burn, it is necessary to carry out under different roasting conditions from the case of straw. As the straw material, oak and kunugi may be used, but cherry is preferred because the sweet smoke odor is compatible with rough and sharp shavings. It is preferable to perform intermittent roasting at least up to 6th fire.

焙乾工程の条件は、焙乾装置により焙乾時間が異なるが、焙乾温度やあん蒸の条件は使用する装置に拘らずほぼ共通である。すなわち、本発明の鮭荒節製造における代表的条件では、焙乾温度は、夫々雰囲気温度で、１番火及び２番火が８０℃以上、８５℃以下、３番火は６５℃以上、７０℃以下とし、４番火は６０℃以上、６５℃以下とし、５番火以降は共通で５６℃以上、６５℃以下である。焙乾時間は、用いる焙乾装置により大きく異なり、手火山では各焙乾段階（１番火〜４番火、５番火以降）共通で１時間〜３時間、急造庫では各焙乾段階共通で４時間〜９時間、焼津式乾燥機では各焙乾段階共通で４時間〜９時間、スモークジェネレーターでは各焙乾段階共通で４時間〜９時間である。 The conditions of the drying process are almost the same regardless of the apparatus used, although the drying time varies depending on the drying apparatus. That is, under typical conditions in the production of bonito of the present invention, the drying temperature is the atmospheric temperature, the first and second fires are 80 ° C. or more and 85 ° C. or less, the third fire is 65 ° C. or more, 70 The second fire is 60 ° C. or higher and 65 ° C. or lower, and the fifth and subsequent fires are 56 ° C. or higher and 65 ° C. or lower. The roasting time varies greatly depending on the roasting equipment to be used. In the hand volcano, each roasting stage (from 1st fire to 4th fire, 5th fire and after) is common for 1 hour to 3 hours. 4 hours to 9 hours, with Yaizu dryers, it is 4 hours to 9 hours common to each drying stage, and with smoke generator, it is 4 hours to 9 hours common to each drying stage.

本発明の鮭荒節製造における代表的条件では、あん蒸は、夫々の焙乾の後の常温（０℃〜３０℃）に至るまでの冷却装置を使用しない自然な熱放射による冷却（放冷）と放冷後の常温における保管（放置）とからなる。あん蒸時間は、１番火の後では放冷後の放置時間を０〜３６時間、好ましくは０〜２４時間とし、２番火の後では放冷後の放置時間を０〜３６時間、好ましくは０〜２４時間とし、３番火の後では放冷及び放置時間を含めて１〜４日、好ましくは２〜３日とし、４番火の後では放冷及び放置時間を含めて２〜６日、好ましくは３〜５日とし、５番火以降では放冷及び放置時間を含めて４〜２１日、好ましくは５日〜１０日とする。ここに示したように、１番火の後、２番火の後では、あん蒸における放冷後の放置をなし（０時間）にして、放冷後直ちに焙乾を続けて行うこともある。
１〜４番火では、水分含量が高めであり、水分が表面に戻りやすいことから、あん蒸の時間は、５番火以降よりも短期間となっている。１〜４番火で放置期間を長くしてしまうと、表面に戻った水分により、外気温度が１０〜２０℃を超えた場合には、微生物の増殖による品質低下が問題となることがある。このような微生物の増殖による品質低下が懸念されるときには、例えば１０℃以下の冷蔵庫に放置することができ、この場合には、放置期間を長くすることも可能である。また５番火以降では水分が十分低いことから、常温で放置した場合でも、２１日まで放置期間を長くすることは可能である。 In typical conditions in the production of drought, the anemone is cooled by natural heat radiation without using a cooling device until the room temperature (0 ° C. to 30 ° C.) after each drying. ) And storage at room temperature after standing (cooling). The fumigation time is 0 to 36 hours, preferably 0 to 24 hours after the first cooling after the first fire, preferably 0 to 36 hours after the second fire, preferably 0 to 36 hours after the second cooling. Is 0 to 24 hours, and after the third fire, it is 1 to 4 days including the cooling and leaving time, preferably 2-3 days, and after the fourth fire, it is 2 to 2 hours including the cooling and leaving time. 6 days, preferably 3 to 5 days, and after the 5th fire, it is 4 to 21 days, preferably 5 to 10 days including the time for cooling and standing. As shown here, after the 1st fire, after the 2nd fire, it is not allowed to stand after being allowed to cool in the fumigation (0 hours), and it is sometimes carried out by continuing to dry immediately after being allowed to cool. .
In the 1st to 4th fires, the moisture content is high and the moisture easily returns to the surface, so that the fumigation time is shorter than that after the 5th fire. If the standing period is lengthened by the first to fourth fires, quality deterioration due to the growth of microorganisms may be a problem when the outside air temperature exceeds 10 to 20 ° C. due to moisture returning to the surface. When there is a concern about such quality degradation due to the growth of microorganisms, it can be left in a refrigerator at, for example, 10 ° C. or lower, and in this case, it is possible to lengthen the time for which it is left. In addition, since the moisture is sufficiently low after the 5th fire, even if left at room temperature, it is possible to extend the standing period until 21 days.

焙乾工程を終了して、鮭荒節となるが、このときの水分含量は、１２〜２１重量％となり、脂質含有率は、生身の脂質含有率が３．５重量％の鮭を原料として用いた場合には７〜８重量％に、生身の脂質含有率が５．５重量％の鮭を原料として用い、製造工程中に圧搾脱脂処理を行なわなかった場合には１１〜１２重量％となっている。 The roasting process is completed, and the cocoon is rough. At this time, the water content is 12 to 21% by weight, and the lipid content is the raw material of cocoon having a raw lipid content of 3.5% by weight. When used, it is 7-8% by weight, and the raw lipid content of 5.5% by weight is used as a raw material, and when the degreasing treatment is not performed during the manufacturing process, 11-12% by weight. It has become.

６）鮭削り節の製造
鮭削り節は、鮭荒節を削って製造される。本発明においては、焙乾工程で製造された鮭削り節を、２〜３日以上天日干しを含めて室温に放置して熟成させてから鮭削り節の製造に入るのが好ましい。
鮭削り節は、［１］鮭荒節の表面を洗浄、加熱殺菌する工程と、［２］加熱殺菌された鮭荒節を削って削片を得る工程と、［３］この削片をガスバリア性の袋体内に充填、［４］不活性ガスで置換して封入する工程を経て商品化するのが一般的である。 6) Manufacture of chopped knives The chopped knives are manufactured by cutting rough knives. In the present invention, it is preferable to start the shaving knot after the shaving knot manufactured in the roasting process is allowed to age at room temperature for 2 to 3 days or more including sun drying.
The chopping nodes are: [1] a step of cleaning and heat sterilizing the surface of the crumpled rough joint, [2] a step of cutting the crushed rough crushed portion to obtain a piece, [3] gas barrier properties of the piece. The product is generally commercialized through a process of filling in a bag of [4], substituting with an inert gas, and sealing.

以下、代表的な操作の具体例を挙げる。鮭荒節の洗浄は、清水（水道水）で洗浄ブラシを用いて行い、加熱殺菌は、乾熱滅菌（例えば、１６０〜２００℃で３０分〜１２０分間）または蒸気殺菌（例えば、蒸気温度８０〜９９℃で１０〜４５分間）により加熱して行われる。蒸気殺菌により加熱殺菌を行なった場合、殺菌した鮭荒節を、凍結することのない、１０℃以下の温度で１〜２４時間保管し、水分の均一化をはかることが好ましい。得られた鮭荒節は黴付けをすることなく削り処理を行なう。
鮭荒節を削るには、鰹節を削るに使用されると同様の削り機を使用することが可能であり、０．０１ｍｍ〜０．２ｍｍ厚の薄削り削片、０．２１ｍｍ〜１ｍｍ厚の厚削り削片など、任意の厚さとすることができる。 Specific examples of typical operations are given below. The rough bonito is cleaned with clean water (tap water) using a cleaning brush, and heat sterilization is dry heat sterilization (for example, 160 to 200 ° C. for 30 to 120 minutes) or steam sterilization (for example, steam temperature 80 To 99 ° C. for 10 to 45 minutes). When heat sterilization is performed by steam sterilization, it is preferable to store the sterilized crushed koji at a temperature of 10 ° C. or lower for 1 to 24 hours without freezing to make the moisture uniform. The obtained rough bonito is sharpened without glazing.
It is possible to use the same shaving machine as used for shaving the bonito, to cut the rough shaving, from 0.01 mm to 0.2 mm thick, and from 0.21 mm to 1 mm thick The thickness can be any thickness, such as a thick-cut piece.

本実施形態の鮭削り節では、脂質含有率が７．７重量％及び１１．７重量％の鮭荒節を薄削り削片に削った場合、粉末含有率がそれぞれ８．５重量％及び１５．３重量％であった。薄削り削片、厚削り削片ともに、目を刺激するような不快臭を感じない鮭削り節となっていた。 In the shaving node according to the present embodiment, when the rough bar having a lipid content of 7.7 wt% and 11.7 wt% is cut into a thin cut piece, the powder content is 8.5 wt% and 15. It was 3% by weight. Both the thin and thick shavings were shaving nodes that did not feel an unpleasant odor that would irritate the eyes.

このような鮭削り節の削片を、窒素ガス、ヘリウム、アルゴンなどのような不活性ガスで置換したガスバリア性の袋体に充填封入することによって最終包装品（個装）とする。不活性ガスは窒素ガスが好ましい。また、袋体内を不活性ガスで置換することなく、或は不活性ガス置換の上で、袋体内に削片を充填、脱酸素剤を挿入して袋体を封止しても良い。また、薄削りの場合には、削り花の形状が圧縮されてしまうが、真空包装により最終包装品とすることも可能である。ガスバリア性のある袋体は、特に限定されないが、鰹節などの魚節に用いられるような、複層にラミネートしたフィルムからなる袋体が好適に使用できる。例えば、ポリプロピレン（ＰＰ）、エチレン・ビニルアルコール共重合体（ＥＶＯＨ）、低密度（ＬＬＤＰＥ）又は高密度ポリエチレン（ＨＤＰＥ）、ポリエチレンテレフタレート（ＰＥＴ）などの１０μｍ〜５０μｍ厚の単層フィルムを複層にラミネートしたフィルムが好適に使用できる。このような最終包装品は充分美味なものとなっており、また、製造後６箇月を過ぎても上述のような不快臭を感じないものであり、製造１２箇月後においても殆んど不快臭を感じないものとなっていることが実証された。 A piece of such a shaving node is filled and sealed in a gas barrier bag body substituted with an inert gas such as nitrogen gas, helium, argon, or the like to obtain a final packaged product (individual packaging). The inert gas is preferably nitrogen gas. Alternatively, the bag body may be sealed without filling the bag body with an inert gas, or with inert gas substitution, by filling the bag body with a piece and inserting an oxygen scavenger. Further, in the case of thin cutting, the shape of the shaved flower is compressed, but it is also possible to obtain a final packaged product by vacuum packaging. The bag body having gas barrier properties is not particularly limited, but a bag body made of a film laminated in multiple layers, such as those used for fish buns such as bonito, can be preferably used. For example, a single layer film having a thickness of 10 μm to 50 μm such as polypropylene (PP), ethylene / vinyl alcohol copolymer (EVOH), low density (LLDPE) or high density polyethylene (HDPE), polyethylene terephthalate (PET), etc. A laminated film can be suitably used. Such a final package product is sufficiently tasty, and it does not feel the above-mentioned unpleasant odor even after 6 months have passed since manufacture, and is almost unpleasant even after 12 months of manufacture. It was proved to be something that does not feel.

〔１．前処理工程の検討〕
Ａ：川を遡上した採卵又は産卵後の雌のシロザケを鮭原料として用い、実施形態の記載に準じて皮付きのフィレを作製した。ここに用いた鮭原料は、ドレス状態で冷凍されたものであり、フィレ作製の前日に、水解凍した。翌朝、解凍タンク内で水洗して表面の汚れを落とし、鰭、かまの部分を切除した後、三枚に卸した。得られた皮付きのフィレの重量は、皮付きフィレ１枚当たり４９０ｇ〜６０７ｇであった。皮付きフィレの水分含量は７３〜７７重量％、脂質含有率は２．０〜３．０重量％であった（鮭原料についての測定値も同等）。水分含量は、食品衛生検査指針・理化学編（日本食品衛生協会、２００５年、東京）、常圧加熱乾燥法により測定し、脂質含有率は、食品衛生検査指針・理化学編、エーテル抽出法に従い、ジエチルエーテル、ソックスレー抽出器を用い測定した（以下、水分含量、脂質含有率の試験方法は特記しない限り共通である）。 [1. Examination of pretreatment process)
A: Skinned fillets were produced according to the description of the embodiment, using female chum salmon after egg collection or spawning ascending the river as a raw material for strawberries. The koji raw material used here was frozen in a dress state and thawed with water the day before the fillet preparation. The next morning, it was washed with water in a thawing tank to remove the dirt on the surface. The weight of the obtained fillet with skin was 490 g to 607 g per 1 fillet with skin. The moisture content of the peeled fillet was 73 to 77% by weight, and the lipid content was 2.0 to 3.0% by weight (measured values for the raw material of salmon were the same). The moisture content is measured by the Food Sanitation Inspection Guidelines / Physical Chemistry (Japan Food Hygiene Association, 2005, Tokyo), atmospheric pressure drying method, and the lipid content is determined according to the Food Sanitation Inspection Guidelines / Physical Chemistry, Ether Extraction Method. Measurement was performed using diethyl ether and a Soxhlet extractor (hereinafter, the test methods for water content and lipid content are common unless otherwise specified).

Ｂ：川を遡上する前の婚姻色が現れた（鼻曲がりなど体形変化し始めたものが認められる）雄のシロザケを鮭原料として用い、上記Ａ雌シロザケの場合と同様に皮付きのフィレを作製した。得られた皮付きのフィレの重量は、皮付きフィレ１枚当たり５１３ｇ〜６５０ｇであった。皮付きフィレの水分含量は７０〜７４重量％、脂質含有率は３．１〜４．７重量％であった。 B: Marinated color before going up the river (male salmon starting to change shape such as bent nose) is used as a salmon raw material, and a skinned fillet as in the case of A female chum salmon Was made. The weight of the obtained fillet with skin was 513 g to 650 g per skinned fillet. The moisture content of the peeled fillet was 70 to 74% by weight, and the lipid content was 3.1 to 4.7% by weight.

〔２．水晒し工程の検討〕
上述の１．前処理工程の検討Ａ（雌のシロザケ）で得られた皮付きフィレ１０枚〜７０枚（各条件毎）を使用して、静水（止水）浸漬方式、及び流水方式（連続流動換水方式）により水晒し工程の条件検討を行なった。 [2. (Examination of water exposure process)
1 above. Using 10 to 70 skinned fillets (each for each condition) obtained in Study A (female chum salmon) in the pretreatment process, still water (still water) immersion method, and flowing water method (continuous flow water conversion method) The conditions of the water exposure process were examined.

〔２−１．静水浸漬方式〕
水晒し容器（平底角型、容量３０Ｌ〜５０Ｌ）、及び清水として水道水の他、海水（塩分濃度３．３ｗ／ｖ％）、北海道羅臼沖海洋深層水（塩分濃度３．３ｗ／ｖ％）、食塩水（塩分濃度３、５、７ｗ／ｖ％）を用い、皮付きフィレを浸漬する条件の検討を行なった。浸漬検討条件は、浸漬静置液量、間歇攪拌、換水回数、浸漬温度、浸漬時間とした。皮付きフィレの性状変化（外観、色、臭い）を観察し、生臭さが残ったり、身伸びや肉質が軟化するようなフィレの鮮度低下の有無、鮮度低下の程度を試験した。フィレの鮮度低下が確認された一部の条件の皮付きフィレ検体を除き、各条件による水晒し後の皮付きフィレ検体につき、以下に示す各工程の条件により、鮭荒節、鮭削り節包装品サンプルを調製し、鮭節特異的な不快臭の発生有無を含む香味を経時的に試験した。 [2-1. (Still water immersion method)
Water-exposed container (flat bottom square type, capacity 30L-50L) and tap water as fresh water, seawater (salt concentration 3.3w / v%), offshore Rausu offshore Hokkaido (salt concentration 3.3w / v%) Then, the conditions for immersing the skin fillet were examined using saline (salt concentration 3, 5, 7 w / v%). The immersion examination conditions were the amount of immersion still solution, intermittent stirring, the number of water changes, the immersion temperature, and the immersion time. Changes in the properties (appearance, color, odor) of the fillet with skin were observed, and the presence or absence of freshness reduction and the degree of freshness reduction were examined in order to leave a fresh odor or soften the body growth or meat quality. Except for some skinned fillet specimens where freshness of the fillet has been confirmed to be reduced, for skinned fillet specimens after water exposure according to each condition, depending on the conditions of each process shown below, rough and round cut packaging Samples were prepared and tested over time for flavor, including the presence or absence of bonito-specific unpleasant odor.

すなわち、各条件による水晒し後、水切りした皮付きフィレを、スキナー（マーヤ社製スキンナー、ＥＳＭ４３５型、ＥＶＭ４３７型、東亜交易株式会社販売）を用いて皮全部を除去した（皮引き工程）。皮除去フィレを、温度が７０±２℃の湯中（煮熟釜）に投入し、７〜１０分間非昇温状態に維持した後、加熱昇温を開始し４０〜５０分間の時間内にフィレを達温で８６〜８８℃とし、湯中から取り出した（煮熟工程）。煮熟工程を経たフィレを、焼津式乾燥機及び燻材にサクラチップを用い６番火まで間歇焙乾を行ない鮭荒節を得た。間歇焙乾における焙乾温度は、１番火及び２番火は８０℃〜８５℃の雰囲気温度とし、３番火は６５℃〜７０℃の雰囲気温度とし、４番火は６０℃〜６５℃の雰囲気温度とし、５番火及び６番火は５６℃〜６５℃の雰囲気温度とした。焙乾時間は、１番火乃至６番火共通で６〜７時間とし、あん蒸は、夫々焙乾の後に常温（成りゆき温度：１５℃〜３０℃）に放冷し、続いて所定時間放置した。あん蒸の時間は、放冷後の放置時間を１番火の後では１２時間とし、２番火の後では放冷後の放置時間を２２時間とし、３番火の後では放冷及び放置時間を含めて３日とし、４番火の後では放冷及び放置時間を含めて５日とし、５番火及び６番火では放冷及び放置時間を含めて７日とした。 That is, after water exposure according to each condition, the skinned fillet was removed using a skinner (Skinner manufactured by Maya, ESM435, EVM437, sold by Toa Trading Co., Ltd.) (skinning process). The skin removal fillet is put into hot water (boiled kettle) having a temperature of 70 ± 2 ° C., maintained in a non-heated state for 7 to 10 minutes, and then heated up and heated within 40 to 50 minutes. The fillet was brought to a temperature of 86 to 88 ° C. and taken out of the hot water (boiling process). The fillet that had undergone the ripening process was subjected to intermittent roasting until the 6th fire using a cherry chip as a Yaizu-type dryer and firewood, and a rough koji was obtained. The roasting temperature in the intermittent roasting is such that the first and second fires are set to an atmospheric temperature of 80 ° C. to 85 ° C., the third fire is set to 65 ° C. to 70 ° C., and the fourth fire is set to 60 ° C. to 65 ° C. The 5th and 6th fires were set to 56 ° C to 65 ° C. The roasting time is 6 to 7 hours for the 1st to 6th fires, and the steaming is allowed to cool to room temperature (natural temperature: 15 ° C to 30 ° C) after being dried, and then left for a predetermined time. did. As for the fumigation time, the standing time after the first cooling is 12 hours after the first fire, the second standing time after the second heating is 22 hours, and the third standing after the third fire. 3 days including the time, 5 days including the cooling and leaving time after the 4th fire, 7 days including the cooling and leaving time for the 5th and 6th fires.

得られた鮭荒節を、水道水で洗浄し、蒸気殺菌（条件：蒸気温度９５℃±３℃、２０分間）により加熱殺菌し、低温保管（条件：５℃±３℃、３時間後）した後、削り機で厚さ０．１〜０．２ｍｍに削り、鮭削り節（薄削り削片）とした。得られた各鮭削り節は、５ｇづつに小分けしてガスバリア性袋体（１１５×１３５ｍｍ）に充填し、窒素ガスで置換して水晒し条件の包装品サンプルとした。ガスバリア性の袋体は、２軸延伸ポリプロピレン（ＰＰ）フィルム２０μｍ／ドライラミネート／エチレン・ビニルアルコール共重合体（ＥＶＯＨ）１２μｍ／アンカーコート／ポリエチレン（ＰＥ）１５μｍ／直鎖低密度ポリエチレン（ＬＬＤＰＥ）４０μｍの積層フィルム（大日本印刷社製）からなる袋体を用いた。また、水晒しを施さない以外は、各水晒し条件の包装品サンプルと同様にして対照包装品サンプルを調製した。 The obtained rough bonito is washed with tap water, sterilized by steam sterilization (condition: steam temperature 95 ° C ± 3 ° C, 20 minutes), and stored at low temperature (condition: 5 ° C ± 3 ° C, 3 hours later) Then, it was cut to a thickness of 0.1 to 0.2 mm with a shaving machine to obtain a chopped knot (thin cut piece). Each obtained shaving node was divided into 5 g portions, filled into gas barrier bags (115 × 135 mm), replaced with nitrogen gas, and used as a packaged product sample exposed to water. The gas barrier bag has a biaxially oriented polypropylene (PP) film 20 μm / dry laminate / ethylene / vinyl alcohol copolymer (EVOH) 12 μm / anchor coat / polyethylene (PE) 15 μm / linear low density polyethylene (LLDPE) 40 μm. A bag made of a laminated film (manufactured by Dai Nippon Printing Co., Ltd.) was used. In addition, a control package sample was prepared in the same manner as the package sample under each water exposure condition, except that no water exposure was performed.

各包装品サンプル及び対照包装品サンプルは、室内（条件：温度１１．０〜３６．０℃、湿度４４〜８９％）に保存し、保存開始後２箇月までは２週間毎、２箇月以降は１箇月毎に、不快臭発生の有無の確認を中心に香味試験を行なった。 Each packaged sample and control packaged sample are stored indoors (conditions: temperature 11.0-36.0 ° C., humidity 44-89%), and every 2 weeks up to 2 months after the start of storage. A flavor test was conducted every month, focusing on the confirmation of the occurrence of unpleasant odor.

海水（海洋深層水を含む）あるいは食塩水を用いての水晒し工程の検討は、清水を用いた水晒し工程で皮付きフィレの鮮度低下がなく、かつ鮭削り節包装サンプルで不快臭発生が抑制された条件で行い、鮮度低下、不快臭発生の観察と共に、香味試験、鮭削り節の塩分含有率（重量％）を測定した。 Examination of the water exposure process using seawater (including deep ocean water) or saline solution showed no reduction in the freshness of the skin fillet in the water exposure process using fresh water, and suppressed the generation of unpleasant odors in the shaving section packaging samples In addition to observing the decrease in freshness and generation of unpleasant odor, the flavor content and the salt content (% by weight) of the shaving node were measured.

海水の塩分濃度及び鮭削り節の塩分含有率は、塩分分析計（東亜電波工業株式会社製、ＳＡＴ−５００）により測定した。鮭削り節の塩分含有率の測定は、削りぶしの日本農林規格（ＪＡＳ：最終改正平成２０年８月６日農林水産省告示第１２７２号）のエキス分の測定方法に記載されている試料溶液の調製に準じて、ＪＩＳＺ８８０１−１に規定する目開き８５０μｍの試験用ふるいに通して得た粉砕試料５ｇを、冷却管を付した５００ｍｌ容の三角フラスコに入れ、脱イオン水２４５ｇを加えて、時々振り混ぜながら２０分間沸騰を続け、冷却後、内容物をろ紙を用いてろ過して、そのろ液を試料溶液とした。 The salinity of seawater and the salinity content of the shaving node were measured with a salinity analyzer (SAT-500, manufactured by Toa Denpa Kogyo Co., Ltd.). The measurement of the salt content of the shaving section is the preparation of the sample solution described in the method for measuring the extract content of the Japanese Agricultural Standard for Shaving (JAS: Ministry of Agriculture, Forestry and Fisheries Notification No. 1272 last revised August 6, 2008) In accordance with JISZ8801-1, 5 g of the pulverized sample obtained by passing through a test sieve having an opening of 850 μm is placed in a 500 ml Erlenmeyer flask equipped with a cooling tube, and 245 g of deionized water is added and occasionally shaken. While mixing, boiling was continued for 20 minutes, and after cooling, the contents were filtered using a filter paper, and the filtrate was used as a sample solution.

静水浸漬方式による水晒し工程の検討結果は、表１乃至表１３に示すとおりであった。表中、「−」は鮮度低下及び不快臭を認めないことを示し、「±」は鮮度低下又は不快臭を僅かに認めたことを示し、「＋」は鮮度低下又は不快臭を明確に認めたことを、「＋＋」は強く認めたことを示している。 The examination result of the water exposure process by the still water immersion method was as shown in Tables 1 to 13. In the table, “−” indicates that there is no decrease in freshness and unpleasant odor, “±” indicates that there is a slight decrease in freshness or unpleasant odor, and “+” clearly indicates a decrease in freshness or unpleasant odor. “++” indicates that it was strongly admitted.

表１から、水晒しなしの対照包装品サンプルでは、２週間後から不快臭が僅かに感じられ、１箇月以降、不快臭の発生が徐々に増加し、３箇月では強く不快臭を感じるようになった。
皮付きのフィレ１ｋｇ当たり１．１Ｌ以上の水道水に静水状態で５分間以上浸漬した場合には、浸漬水温０℃（０℃±１℃）条件の包装品サンプルで６箇月後に僅かに不快臭を感じるものが現れたが、静水浸漬方式による不快臭の発生抑制効果が確認された。表１〜表１３に示した検討結果より、浸漬水温が２０℃を超えるとフィレの鮮度低下が認められた。浸漬時間や浸漬液量にも関係するが、フィレの鮮度低下を防ぐためには凍結しない温度範囲であればできるだけ低い水温とすべきであることが確認され、２０℃以下の水温とし、５分間以上、３０分間以下、皮付きフィレを清水に浸漬することによって、少なくとも６箇月は不快臭発生を抑制できることが判った。 From Table 1, it can be seen that the unpleasant odor is slightly felt after 2 weeks in the control package sample without water exposure, the generation of unpleasant odor gradually increases after one month, and the strong unpleasant odor is felt after three months. became.
When immersed in tap water of 1.1L or more per kg of fillet with skin in a still water state for 5 minutes or more, it is a slightly unpleasant odor after 6 months in a packaged sample with an immersion water temperature of 0 ° C (0 ° C ± 1 ° C). However, the effect of suppressing the generation of unpleasant odor by the still water immersion method was confirmed. From the examination results shown in Tables 1 to 13, when the immersion water temperature exceeded 20 ° C., the freshness of the fillet was reduced. Although it is related to the immersion time and the amount of immersion liquid, it is confirmed that the water temperature should be as low as possible within a temperature range that does not freeze in order to prevent the fillet from deteriorating in freshness. It has been found that the unpleasant odor generation can be suppressed for at least 6 months by immersing the skin fillet in clean water for 30 minutes or less.

浸漬する水の塩分濃度が５重量％を超えると、塩分濃度が５重量％以下の場合と同様に不快臭の発生は認められなかったが、鮭削り節の塩分が高く食すると塩辛くなり実用的ではない。塩分濃度５重量％以下の食塩水、海水を用いた場合、清水と同様の不快臭発生抑制効果が得られ、香味品質も満足いく良好な鮭荒節、鮭削り節となり得ることが判った。なお、浸漬水温を５℃以上、８℃以下とし、浸漬時間を７分間以上、１４分以下とすることで、短い水晒し処理時間であっても１２箇月後まで不快臭発生が抑制でき、良好な香味品質の鮭荒節、鮭削り節となり得ることが判明した。また、静水浸漬方式では、浸漬水温、浸漬時間に関係なく浸漬液量（水量）が皮付きフィレ１ｋｇ当たり１．１Ｌ未満では、不快臭発生抑制効果にバラツキが出ることがあり、浸漬液量を１．１Ｌ／フィレ１ｋｇ以上として浸漬中に１回以上間歇的に攪拌することが有効であること、また、浸漬中に１回以上新しい水に換水することで、より短い総浸漬時間で不快臭発生抑制効果が得られることが判った。なお、１．１Ｌ／フィレ１ｋｇの液量（５℃水道水）で、５分間浸漬した液を再度浸漬液として使用することを検討したが（表２には示していない）、汚れが著しく実用的でない。
When the salt concentration of the immersion water exceeded 5% by weight, no unpleasant odor was observed as in the case of the salt concentration of 5% by weight or less. Absent. It was found that when salt water and seawater having a salt concentration of 5% by weight or less were used, the same unpleasant odor generation suppressing effect as that of fresh water was obtained, and the flavor quality was satisfactory and could be a good drought and shaving. In addition, by setting the immersion water temperature to 5 ° C. or more and 8 ° C. or less and the immersion time to be 7 minutes or more and 14 minutes or less, the generation of unpleasant odor can be suppressed until 12 months even in a short water exposure treatment time. It became clear that it could be a rough and chopped knot with a good flavor quality. In addition, in the still water immersion method, if the amount of immersion liquid (water amount) is less than 1.1 L per kg of fillet regardless of the immersion water temperature and immersion time, the effect of suppressing the generation of unpleasant odor may vary, and the amount of immersion liquid may be reduced. 1.1L / fillet of 1kg or more is effective to stir intermittently one or more times during immersion, and by changing water to fresh water one or more times during immersion, an unpleasant odor in a shorter total immersion time It was found that the effect of suppressing the generation can be obtained. In addition, although it was considered to use the liquid immersed in 5 minutes for 1.1L / fillet 1kg (5 ° C tap water) as the immersion liquid again (not shown in Table 2), the dirt is remarkably practical. Not right.

〔２−２．流水方式〕
水晒し容器（平底角型タンク、容量４０Ｌ、流水断面積：送水側及び排水側の側壁部面積１８００ｃｍ^２）に、所定温度に調整した水を満たし皮付きフィレを浸漬すると共に、一側から水晒し容器に入り、皮付きフィレの表面上を流れて反対側から排出する水の流れを作って、水晒し効果を検討した。
ここでは、入口側側壁部における導入口は、導入口の下端が水晒し容器の底部上面に接する位置とし、出口側側壁部における排出口は、上端位置とした。水は、別途設けた恒温水槽（トーマス科学器械社製、ＴＲＬ−１０１ＦＬ型）から送水ポンプ（トーマス科学器械社製、ＴＲＬ１４０型）及び、送水ポンプ（トーマス科学器械社製、ＣＰ８０８型）の２つのポンプを用いて水晒し容器の入水部に送った。 [2-2. (Flowing water method)
Fill a skin-filled fillet with water adjusted to a predetermined temperature in a water-exposed container (flat bottom square tank, capacity 40 L, cross-sectional area of flowing water: side wall area 1800 cm ² on the water supply side and drainage side) and water from one side. The effect of water exposure was examined by creating a flow of water that entered the exposure container, flowed over the surface of the skinned fillet, and discharged from the opposite side.
Here, the inlet in the inlet side wall was set to a position where the lower end of the inlet was exposed to water and contacted with the upper surface of the bottom of the container, and the outlet in the outlet side wall was set to the upper end. The water is supplied from two separate thermostatic water tanks (Thomas Scientific Instruments, TRL-101FL) to a water pump (Thomas Scientific Instruments, TRL140) and a water pump (Thomas Scientific Instruments, CP808). It was exposed to water using a pump and sent to the water inlet of the container.

流水方式の検討は、水は清水（水道水）を用い、水晒し容器に投入する皮付きフィレ１ｋｇ当たりの水量（Ｌ）、水温（流水開始前後共通）、流水時間、水晒し容器内での流水線速度を変えて行った。各条件で水晒しを行なった後で、フィレの身崩れの有無、身崩れの程度や、生臭さが残ったり、身伸びや肉質が軟化するようなフィレの鮮度低下の有無、鮮度低下の程度を皮付きフィレの性状（外観、色、臭い）を観察した。フィレの身崩れや鮮度低下が確認された条件の皮付きフィレ検体を除き、各条件による水晒し後の皮付きフィレ検体につき、〔２−１．静水浸漬方式〕の場合と同様の各工程条件により、鮭荒節、鮭削り節包装品サンプルを調製し、鮭節特異的な不快臭の発生有無を含む香味を経時的に試験した。 As for the examination of the running water method, the fresh water (tap water) is used as the water. The amount of water (kg) per kg of fillet to be put into the water-deposited container, the water temperature (common before and after the start of running water), the time of running water, the time in the water-deposited container The flow velocity was changed. After exposure to water under various conditions, the presence or absence of collapse of the fillet, the level of collapse, the presence or absence of a decrease in the freshness of the fillet that leaves a raw odor or softens the body growth and meat quality, and the degree of the decrease in freshness The properties (appearance, color, smell) of the fillet with skin were observed. Excluding skinned fillet specimens under conditions where the fillet collapse and freshness decline were confirmed, [2-1. Under the same process conditions as in the case of the still water immersion method, bonito and chopped package samples were prepared, and flavors including the presence or absence of bonito-specific unpleasant odor were tested over time.

本流水方式の水温７℃±１℃、流水時間５分及び１０分、水晒し容器内線速度５．６ｃｍ／分の条件では、不快臭の発生抑制効果が清水を用いた場合と同等であったことから、海水や食塩水を用いての検討は行っていない。 Under the conditions of a water temperature of 7 ° C. ± 1 ° C., a water flow time of 5 minutes and 10 minutes, and a linear rate of 5.6 cm / min in a water-exposed container, the effect of suppressing the generation of unpleasant odors was the same as that using fresh water. Therefore, examination using seawater or saline is not performed.

流水方式による水晒し工程の検討結果は、表１４乃至表２０に示すとおりであった。各表中における「−」、「±」、「＋」、「＋＋」は、〔２−１．静水浸漬方式〕における検討結果を表中に示したものと同様の内容を示す。凍結しない水温（０℃±１℃）以上、２０℃（±１℃）未満の流水水温とし、５分間以上、３０分間以下、皮付きフィレを清水に接触することによって、少なくとも６箇月は不快臭発生を抑制でき、良好な香味、品質の鮭荒節、鮭削り節を製造し得ることが判った。また、流水の線速度を３ｃｍ／分以上とすることにより、水温０℃±１℃、５分間でも鮭削り節包装品サンプルにおける不快臭発生を１２箇月以上抑制できることが判明した。流水の線速度を１１．１ｃｍ／分とすると、皮付きフィレに広範に身崩れが認められ、流水の線速度８．３ｃｍ／分においても一部フィレの身崩れが認められることから、線速度は１０ｃｍ／分以下とすることが好適な流水（送水）条件と判断され、８ｃｍ／分以下がより好ましい流水条件であることが判明した。 The examination result of the water exposure process by the flowing water method was as shown in Tables 14 to 20. In each table, “−”, “±”, “+”, and “++” are [2-1. The examination results in the still water immersion method] show the same contents as those shown in the table. Unpleasant odor for at least 6 months by bringing the skinned fillet into contact with fresh water for 5 minutes or more and 30 minutes or less at a running water temperature of 0 ° C ± 1 ° C or higher and less than 20 ° C (± 1 ° C). It has been found that generation can be suppressed, and a good flavor and quality can be produced. Further, it was found that by setting the linear velocity of running water to 3 cm / min or more, the generation of unpleasant odor in the shaving-saving packaged product sample can be suppressed for 12 months or more even at a water temperature of 0 ° C. ± 1 ° C. for 5 minutes. If the linear velocity of the running water is 11.1 cm / min, the skin fillet will be extensively collapsed, and even at a linear velocity of 8.3 cm / min, the fillet will be partially collapsed. Of 10 cm / min or less was determined to be a suitable flowing water (water feeding) condition, and it was found that 8 cm / min or less is a more preferable flowing water condition.

〔３．煮熟工程の検討〕
前処理工程の検討におけるＡ（雌のシロザケ）で得た皮付きフィレを使用し、流水方式で水温５℃（±１℃）、浸漬水量１．２Ｌ／フィレ１ｋｇ、流水時間５分、線速度５．６ｃｍ／分の条件にて水晒しを行ない得た皮付きフィレについて、スキナー（マーヤ社製スキンナー、ＥＳＭ４３５型、ＥＶＭ４３７型、東亜交易株式会社販売）を用いて皮を除去したフィレを用い、煮熟工程の条件検討を行なった。 [3. Examination of cooking process)
Using skinned fillet obtained in A (female chum salmon) in the pretreatment process, using flowing water, water temperature 5 ° C (± 1 ° C), immersion water volume 1.2L / fillet 1kg, flowing time 5 minutes, linear velocity About the fillet with skin obtained by water exposure under the condition of 5.6 cm / min, using a fillet from which the skin was removed using a skinner (Skinner made by Maya, ESM435 type, EVM437 type, sold by Toa Trading Co., Ltd.) The conditions of the ripening process were examined.

フィレを煮篭上に並べ、加温した煮熟釜（ボイラー加熱、釜内の湯温制御精度±２℃）の湯中に投入、浸漬して、湯温を上昇させた。ここでは、フィレを投入するときの湯温（投入時湯温）、少なくとも湯温が上昇しない状態に維持する時間（非昇温状態維持時間）、昇温開始後煮熟終了までの時間（昇温速度及び昇温パターン）、加熱上限湯温、煮熟終了時フィレ達温を変えて検討した。各条件煮熟中及び煮熟後のフィレの性状（外観、色、臭い）性状の判定基準は、浸漬工程での規準と同じである。鮭荒節、鮭削り節包装品の性状は、焙乾工程以降の工程を最善と考えられる条件にしてサンプルを調製し、鮭削り節における生臭さ、割れ、隙（スキ）の有無の他、鮭節特異的な不快臭の発生有無を含む香味を経時的に試験した。検体の割れ、隙は目視観察により試験した。フィレ及び鮭荒節の割れ、隙は、長手方向中央部付近の位置で厚み方向にカッターで切断し、切断面を目視観察した。 The fillet was arranged on a boiled rice cake and poured into hot water in a boiled and matured kettle (boiler heating, hot water temperature control accuracy in the kettle ± 2 ° C.) to increase the hot water temperature. Here, the hot water temperature when charging the fillet (hot water temperature at the time of charging), at least the time during which the hot water temperature is maintained in a state where it does not rise (non-heated state maintaining time), The temperature rate and the temperature rising pattern), the upper limit heating temperature, and the fillet temperature at the end of cooking were examined. The criteria for determining the properties (appearance, color, smell) of the fillet during and after cooking under the same conditions are the same as the criteria used in the dipping process. As for the properties of bonito and shavings, the sample is prepared under the conditions that the process after the roasting process is considered to be the best, and in addition to the presence of raw odor, cracks and gaps in the shavings, Flavors including the presence or absence of specific unpleasant odors were tested over time. The specimen was examined for cracks and gaps by visual observation. The cracks and gaps in the fillet and rough joints were cut with a cutter in the thickness direction at a position near the center in the longitudinal direction, and the cut surface was visually observed.

本煮熟工程の検討結果は表２１に示すとおりであった。表中における「−」、「±」、「＋」、「＋＋」は、〔２−１．静水浸漬方式〕における検討結果を表中に示したものと同様の内容を示す。鮭荒節、鮭削り節に生臭さが残らず、身割れや隙がなく、良好な香味を有するものとするための煮熟工程の条件は以下のとおりであることが判った。すなわち、フィレの湯中への投入温度を６０℃（制御設定温度６２℃）以上、８０℃（制御設定温度７８℃）以下とし、非昇温状態に５分間以上、２０分間以下の時間維持した後に、加熱昇温を開始し、昇温開始後３０分間以上、６０分間以下の時間内に、フィレを達温で８４℃以上、９０℃未満とすることである。
The examination results of the main cooking process were as shown in Table 21. In the table, “−”, “±”, “+”, and “++” are [2-1. The examination results in the still water immersion method] show the same contents as those shown in the table. It was found that the conditions of the ripening process for obtaining a good flavor without cracks and gaps in the raw odor and chopped koji were as follows. That is, the charging temperature of fillet into hot water was set to 60 ° C. (control set temperature 62 ° C.) or more and 80 ° C. (control set temperature 78 ° C.) or less, and maintained for 5 minutes or more and 20 minutes or less in a non-temperature rise state. Later, heating and heating are started, and the fillet is brought to a temperature of 84 ° C. or more and less than 90 ° C. within 30 minutes or more and 60 minutes or less after the temperature raising starts.

〔実験例１〕（Ａ：シロザケ雌遡上、水道水流水、煮熟好適条件、）
〔１．前処理工程の検討〕におけるＡ（雌のシロザケ）で調製した皮付きフィレを用い、〔２−２．流水方式〕に準じ、水晒し容器（平底角型タンク、容量４０Ｌ、流水断面積：１８００ｃｍ^２）に水温５℃（±１℃）の水道水を満たし、皮付きフィレ１ｋｇ当たり浸漬水量１．２Ｌとなるように皮付きフィレを投入し、水晒し容器内の線速度５．６ｃｍ／分で５分間、水温５℃（±１℃）の水道水を流して水晒し工程を行なった。水晒し工程の後、水切りした皮付きフィレを、スキナー（マーヤ社製スキンナー、ＥＳＭ４３５型、ＥＶＭ４３７型、東亜交易株式会社販売）を用いて皮を除去する皮引き工程を行なった。続いて上述の〔３．煮熟工程の検討〕に準じ、皮引き工程で得たフィレを７３℃の水温とした湯中（煮熟釜：ボイラー加熱、釜内の湯温制御精度±２℃）に投入し、フィレ投入後ボイラーを止めて１０分間非昇温状態に維持した後、湯温６９℃で加熱昇温を開始し、加温上限湯温８９℃にて昇温開始から３７分後にフィレを達温で８７℃として湯中から取り出す煮熟工程を行なった。煮熟工程を経た各フィレにつき、急造庫及び燻材にサクラチップを用い６番火まで間歇焙乾を行ない鮭荒節を得た。焙乾温度は、１番火及び２番火は８０℃〜８５℃の雰囲気温度とし、３番火は６５℃〜７０℃の雰囲気温度とし、４番火は６０℃〜６５℃の雰囲気温度とし、５番火及び６番火は５６℃〜６５℃の雰囲気温度とした。焙乾時間は、１番火乃至６番火共通で５時間とし、あん蒸は、夫々焙乾の後に常温（成りゆき温度：１５℃〜３０℃）に放冷し、続いて所定時間放置した。あん蒸の時間は、放冷後の放置時間を１番火の後では１２時間とし、２番火の後では放冷後の放置時間を２４時間とし、３番火の後では放冷及び放置時間を含めて３日とし、４番火の後では放冷及び放置時間を含めて５日とし、５番火及び６番火では放冷及び放置時間を含めて７日とした。得られた鮭荒節を水道水で洗浄後、蒸気殺菌（条件：蒸気温度９５℃±３℃、２０分間）により加熱殺菌、５℃±３℃、３時間保管し、加熱殺菌後の鮭荒節を削り機で厚さ０．１〜０．２ｍｍに削り、鮭削り節包装品を得た。 [Experimental example 1] (A: chum salmon female run-up, running tap water, boiled preferable condition)
[1. Using a skinned fillet prepared with A (female chum salmon) in [Examination of pretreatment step], [2-2. The water-exposed container (flat bottom square tank, capacity 40 L, flowing water cross-sectional area: 1800 cm ² ) is filled with tap water at a water temperature of 5 ° C. (± 1 ° C.), and the amount of immersion water is 1.2 L per kg of skin fillet. A skinned fillet was added so that the water was exposed to water, and a water exposure process was performed by flowing tap water having a water temperature of 5 ° C. (± 1 ° C.) at a linear velocity of 5.6 cm / min in the container for 5 minutes. After the water exposure step, the skinned fillet was removed using a skinner (Skinner manufactured by Maya, ESM435, EVM437, sold by Toa Trading Co., Ltd.). Subsequently, the above-mentioned [3. In accordance with [Examination of boiling process], the fillet obtained in the skinning process is put into hot water with a water temperature of 73 ° C (boiled kettle: boiler heating, hot water temperature control accuracy within the kettle ± 2 ° C), and the fillet is charged. After the rear boiler was turned off and maintained at the non-temperature-raising state for 10 minutes, the heating temperature was raised at a hot water temperature of 69 ° C., and the fillet was reached at a reached temperature of 87 minutes 37 minutes after starting the heating at the heating upper limit hot water temperature of 89 ° C. A boiled ripening step was carried out at 0 ° C. About each fillet which passed through the ripening process, the cherry chip was used for a quick warehouse | housing and a cocoon material, and it was intermittently dried to the 6th fire, and the bonito was obtained. The roasting temperature is the ambient temperature of 80 ° C. to 85 ° C. for the first and second fires, the ambient temperature of 65 ° C. to 70 ° C. for the third fire, and the ambient temperature of 60 ° C. to 65 ° C. for the fourth fire. The 5th and 6th fires were set to an ambient temperature of 56 ° C to 65 ° C. The roasting time was 5 hours for the 1st to 6th fires, and the steaming was each allowed to cool to room temperature (natural temperature: 15 ° C. to 30 ° C.) after being dried, and then allowed to stand for a predetermined time. As for the fumigation time, the standing time after cooling is 12 hours after the first fire, the standing time after cooling is 24 hours after the second fire, and the standing time after the third fire is allowed to cool and stand. 3 days including the time, 5 days including the cooling and leaving time after the 4th fire, 7 days including the cooling and leaving time for the 5th and 6th fires. After washing the obtained bonito with tap water, heat sterilization by steam sterilization (conditions: steam temperature 95 ° C ± 3 ° C, 20 minutes), 5 ° C ± 3 ° C, storage for 3 hours, The knots were cut to a thickness of 0.1 to 0.2 mm with a shaving machine to obtain a chopped package.

〔実験例２〕
上述の〔２−１．静水浸漬方式〕に準じ、海水（５℃±１℃）、１．４Ｌ／皮付きフィレ１ｋｇの浸漬液量、総浸漬時間１０分（浸漬５分後換水１回）とした以外は、実験例１と同様に各工程の処理を行なった。 [Experimental example 2]
[2-1. Experimental example except that seawater (5 ° C ± 1 ° C), 1.4L / skin fillet 1kg immersion liquid, total immersion time 10 minutes (5 minutes immersion, 1 water change) The process of each process was performed similarly to 1.

〔実験例３〕
上述の〔２−２．流水方式〕に準じ、海水（７℃±１℃）、線速度２．０ｃｍ／分、流水時間１０分とした以外は、実験例１と同様に各工程の処理を行なった。 [Experimental Example 3]
[2-2. According to the flowing water method], each step was processed in the same manner as in Experimental Example 1 except that seawater (7 ° C. ± 1 ° C.), linear velocity of 2.0 cm / min, and flowing water time of 10 minutes were used.

〔実験例４〕
煮熟工程の前段で皮引き工程を実施する替りに、実施形態の３）皮引き工程に準じ、煮熟工程の後段（煮熟放冷後）で手作業により皮引きを行なった以外は、実験例１と同様に各工程の処理を行なった。 [Experimental Example 4]
Instead of carrying out the skinning process before the cooking process, according to the 3) skinning process of the embodiment, except that the skinning was performed manually after the cooking process (after standing and cooling), Each step was processed in the same manner as in Experimental Example 1.

〔実験例５〕
煮熟工程の前段で皮引き工程を実施する替りに、実施形態の３）皮引き工程に準じ、焙乾工程、１番火の後段（あん蒸後）で手作業により、フィレ１枚あたり２〜７分間の時間をかけて皮引きを行なった以外は、実験例１と同様に各工程の処理を行なった（フィレ１枚あたり２〜７分）。 [Experimental Example 5]
Instead of carrying out the skinning process before the cooking process, according to the 3) skinning process of the embodiment, the roasting process, the second stage of the first fire (after the fumigation), by hand, 2 per fillet Each step was processed in the same manner as in Experimental Example 1 except that skinning was performed over a period of ˜7 minutes (2 to 7 minutes per fillet).

〔実験例６〕
煮熟工程の前段で皮引き工程を実施する替りに、実施形態の３）皮引き工程に準じ、焙乾工程、２番火の後段（あん蒸後）で手作業により、フィレ１枚あたり５〜１０分間の時間をかけて皮引きを行なった以外は、実験例１と同様に各工程の処理を行なった。 [Experimental Example 6]
Instead of performing the skinning process before the ripening process, according to the 3) skinning process of the embodiment, the roasting process, the second stage of the second fire (after the fumigation), by hand, 5 per 1 fillet Each step was processed in the same manner as in Experimental Example 1 except that skinning was performed over a period of 10 minutes.

〔実験例７〕
煮熟工程において、フィレ投入温度を６０℃（±２℃）、非昇温状態維持時間を２０分間、昇温開始６５分後にフィレ達温で８６℃とした以外は、実験例１と同様に各工程の処理を行なった。 [Experimental Example 7]
In the ripening step, the same as in Experimental Example 1, except that the fillet charging temperature was 60 ° C. (± 2 ° C.), the non-temperature rising state maintaining time was 20 minutes, and the fillet temperature was 86 ° C. 65 minutes after the start of temperature rising. Each step was processed.

〔実験例８〕
煮熟工程において、フィレ投入温度を７５℃（±２℃）、非昇温状態維持時間を２０分間、昇温上限温度９０℃、昇温開始６０分後にフィレの温度（達温）を９０℃とした以外は、実験例１と同様に各工程の処理を行なった。 [Experimental Example 8]
In the cooking step, the fillet charging temperature is 75 ° C. (± 2 ° C.), the non-heated state maintaining time is 20 minutes, the temperature rising upper limit temperature is 90 ° C., and the temperature (filling temperature) of the fillet is 90 ° C. after 60 minutes from the start of temperature rising. The process of each process was performed similarly to Experimental example 1 except having made it.

〔実験例９〕
煮熟工程を行なう替りに、皮引き工程で得た皮除去フィレにつき、９０℃〜９５℃の雰囲気温度にて蒸煮処理を行なった以外は、実験例１と同様に各工程の処理を行なった。 [Experimental Example 9]
Instead of performing the ripening process, the process of each process was performed in the same manner as in Experimental Example 1 except that the skin removal fillet obtained in the skinning process was steamed at an ambient temperature of 90 ° C to 95 ° C. .

〔実験例１０〕
焙乾工程において、燻材にナラチップを用いた以外は、実験例１と同様に各工程の処理を行なった。 [Experimental Example 10]
In the drying step, each step was processed in the same manner as in Experimental Example 1, except that oak chips were used as the bran material.

〔実験例１１〕
焙乾工程において、焼津式乾燥機を用い、焙乾時間を各焙乾段階共通で６時間とした以外は、実験例１と同様に各工程の処理を行なった。 [Experimental Example 11]
In the roasting step, each step was processed in the same manner as in Experimental Example 1, except that a Yaizu dryer was used and the roasting time was 6 hours common to each roasting step.

〔実験例１２〕
焙乾工程において、スモークジェネレータを用い、焙乾時間を各焙乾段階共通で４時間とした以外は、実験例１と同様に各工程の処理を行なった。 [Experimental Example 12]
In the roasting step, the process of each step was performed in the same manner as in Experimental Example 1, except that a smoke generator was used and the roasting time was 4 hours common to each roasting step.

〔実験例１３〕
焙乾工程において、手火山を用い、焙乾時間を各焙乾段階共通で２時間とした以外は、実験例１と同様に各工程の処理を行なった。 [Experimental Example 13]
In the roasting process, the process of each process was performed in the same manner as in Experimental Example 1 except that a hand volcano was used and the roasting time was 2 hours common to each roasting stage.

〔実験例１４〕
焙乾工程において、間歇焙乾を５番火迄とした以外は、実験例１と同様に各工程の処理を行なった。 [Experiment 14]
In the roasting step, each step was processed in the same manner as in Experimental Example 1 except that intermittent roasting was performed up to 5th fire.

〔実験例１５〕
焙乾工程において、１番火及び２番火の焙乾温度を８６℃〜９０℃とした以外は、実験例１と同様に各工程の処理を行なった。 [Experimental Example 15]
In the roasting step, each step was processed in the same manner as in Experimental Example 1 except that the roasting temperature of the first and second fires was 86 ° C to 90 ° C.

〔実験例１６〕
焙乾工程において、間歇焙乾を８番火迄（７番火及び８番火の焙乾条件：５６℃〜６５℃の雰囲気温度で４時間、あん蒸８日及び１０日）とした以外は、実験例１と同様に各工程の処理を行なった。 [Experimental Example 16]
In the roasting process, intermittent roasting was performed until the 8th fire (roasting conditions of the 7th fire and the 8th fire: 4 hours at an ambient temperature of 56 ° C. to 65 ° C., 8 days and 10 days of steaming) In the same manner as in Experimental Example 1, each process was performed.

〔実験例１７〕
上述の〔１．前処理工程の検討〕におけるＢ（雄のシロザケ）で調製した皮付きフィレを用いた以外は、実験例１と同様に各工程の処理を行なった。 [Experimental Example 17]
[1. Each step was processed in the same manner as in Experimental Example 1 except that the skinned fillet prepared with B (male chum salmon) in “Preparation of pretreatment step” was used.

〔実験例１８〕
上述の〔１．前処理工程の検討〕におけるＢ（雄のシロザケ）の内、脂質含有率が４重量％を超える（４．５〜４．７重量％）鮭原料を使用し、煮熟工程を経た各フィレにつき焙乾工程の前段において、手作業により脱脂を行なった以外は実験例１７と同様に各工程の処理を行なった。脱脂処理は、フィレを１本ずつステンレス製の網に巻いて一段に並べ、並べたフィレ巻き網上面をステンレス板で覆い、ステンレス板上に１０〜１５分間隔で錘を追加しながら（０．５〜５ｋｇ／ｃｍ^２の圧力範囲となるように）載置して、５５〜６５分間の時間をかけて行なった。 [Experimental Example 18]
[1. For each fillet that has undergone a ripening process, using a koji raw material with a lipid content exceeding 4% by weight (4.5 to 4.7% by weight) in B (male chum salmon) Each step was processed in the same manner as in Experimental Example 17 except that degreasing was performed manually before the roasting step. In the degreasing process, the fillets are wound one by one on a stainless steel net and arranged in a row, the upper surfaces of the aligned fillet webs are covered with a stainless steel plate, and weights are added on the stainless steel plate at intervals of 10 to 15 minutes (0. 5~5kg / cm such that the ^second pressure range) is placed, was conducted over a period of 55 to 65 minutes.

〔比較例１〕
水晒し工程を実施しなかった以外は、実験例１と同様に各工程の処理を行なった。 [Comparative Example 1]
Each process was performed in the same manner as in Experimental Example 1 except that the water exposure process was not performed.

〔比較例２〕
水晒し工程を実施せず、焙乾工程において、間歇焙乾を８番火迄（７番火及び８番火の焙乾条件：５６℃〜６５℃の雰囲気温度で４時間、あん蒸８日及び１０日）とした以外は、実験例１と同様に各工程の処理を行なった。 [Comparative Example 2]
In the roasting process, intermittent drying is performed until the 8th fire (the 7th and 8th roasting conditions: 4 hours at an ambient temperature of 56 ° C to 65 ° C, 8 days of steaming) And 10 days), each step was processed in the same manner as in Experimental Example 1.

〔比較例３〕
他社、鮭節（鮭削り節包装）市販品を入手し、賞味期限前、１週間〜１箇月にて使用した。 [Comparative Example 3]
Other companies, commercially available bonito (shaving wrapping packaging) products were obtained and used for 1 week to 1 month before the expiration date.

〔参考例〕
鰹荒節、削り節（株式会社にんべん市販製品、製造後３箇月）を用いた。 [Reference example]
Crude knots and shavings (Nenben Co., Ltd. commercial products, 3 months after manufacture) were used.

〔試験例〕
各実験例及び比較例の製造条件により製造した鮭荒節及び鮭削り節、鮭削り節包装品検体につき、［１］性状観察（外観：身割れ、隙、身伸び、身崩れ等、臭い：不快臭、生臭さ、アンモニア臭及び他の異臭、香味官能検査）、及び［２］歩留まり、粉末含有率、水分、塩分含有率、脂質含有率、エキス分、遊離アミノ酸、イノシン酸含量、イノシン含量、ヒポキサンチン含量の測定を行なった。水分、塩分含有率、脂質含有率については、水晒し工程後のフィレ、煮熟工程後のフィレ、焙乾工程各段階毎においても測定を行なった。性状、水分、塩分含有率、脂質含有率の試験方法は、上述のとおりであり、他の試験項目については、以下に示す試験方法とした。粉末含有率、水分、塩分含有率、脂質含有率、エキス分、遊離アミノ酸、イノシン酸含量、イノシン含量、ヒポキサンチン含量について削り節の試験は、包装前の各鮭削り節検体を使用した。鮭削り節の包装、保存条件は、〔２．水晒し工程の検討〕の場合と同様とし、保存期間は包装後２箇月毎として性状（不快臭を含む香味官能検査）を試験した。なお、ガス検知管（ガステック社製）、ガスクロマトグラフ−ＭＳ（質量分析）などにより、不快臭の原因物質の解明を試みたが、同定できなかった。 [Test example]
[1] Properties observation (appearance: crack, gap, stretch, collapse, etc., odor: unpleasant odor) (2) Yield, powder content, moisture content, salt content, lipid content, extract content, free amino acid, inosinic acid content, inosine content, hippo The xanthine content was measured. The water content, salt content, and lipid content were also measured at each stage after the water exposure process, after the ripening process, and at each stage of the roasting process. The test methods for properties, moisture, salt content, and lipid content were as described above, and the other test items were the following test methods. For the test of the shaving node for the powder content, water content, salt content, lipid content, extract content, free amino acid, inosinic acid content, inosine content, hypoxanthine content, each shaving node specimen before packaging was used. The packaging and storage conditions of the shaving section are described in [2. In the same manner as in the case of the water exposure process], the property (flavor sensory test including unpleasant odor) was tested every two months after packaging. In addition, although the elucidation of the causative substance of an unpleasant odor was tried by the gas detection tube (made by Gastec), gas chromatograph-MS (mass spectrometry), etc., it was not able to identify.

〔試験方法〕
歩留まり：各検体重量の３枚卸し身（皮付きフィレ）重量に対する割合を歩留りとした。
粉末含有率：「削り節の日本農林規格」に従って測定した。試料の削り節を日本工業規格Ｚ８８０１−１に規定する８５０μｍのふるい目の試験用篩を通し、通過した粉末の重量を、篩を通す前の削り節重量に対する割合で示した。
エキス分：削り節の日本農林規格のエキス分の測定方法により、固形物重量から食塩分を差し引き、試料（削り節）の水分を１５％に換算して得た値をエキス分とした。すなわち、削り節の熱水抽出液を、一定量、蒸発皿に採り、湯浴（ウォーターバス）上で蒸発乾固させた後の“固形物”から、総エキス分（可溶性固形分）を求め、総エキス分から別に測定して求めた食塩分を差し引き、エキス分（無塩可溶性固形分）を求めた。削り節の水分は略１３〜２１重量％に分布しており、試料の水分を平均的な１５重量％（固形物８５重量％）に換算した。
遊離アミノ酸：食品衛生検査指針・理化学編に従いアミノ酸分析計（日立製作所製、Ｌ−８５００）により、遊離のグルタミン酸、アンモニアを含む各種アミノ酸量を測定し、試料の水分を１５％として換算した。
イノシン酸含量：高速液体クロマトグラフ（島津製作所製、ＬＣ−１０Ａ）によりイノシン酸を測定した。ただし、カラムはＳＴＲＯＤＳ−ＩＩ（島津テクノリサーチ製）、移動層は０．０１８Ｍクエン酸−０．０２５ＭＮ，Ｎジエチルエタノールアミン（ｐＨ４．４）を用い、流速は０．９ｍＬ／ｍｉｎ．で行った。溶出液は２５４ｎｍでモニターした。なお、標品としてはＩＭＰ・Ｎａ_２・ｎ水和物を使用し、ＩＭＰ（イノシン一リン酸：Ｃ_１０Ｈ_１３Ｎ_４Ｏ_８Ｐ）として算出し、試料の水分を１５％として換算して得た値を各検体のイノシン酸含量とした。
イノシン含量：イノシン酸含量と同一条件にて、測定した。ただし、標品としてイノシンを使用し、試料の水分を１５％として換算して得た値を各検体のイノシン含量とした。
ヒポキサンチン含量：イノシン酸含量と同一条件にて、測定した。ただし、標品としてヒポキサンチンを使用し、試料の水分を１５％として換算して得た値を各検体のヒポキサンチン含量とした。〔Test method〕
Yield: The ratio of the weight of each specimen to the weight of three wholesalers (skin fillet) was taken as the yield.
Powder content: Measured according to “Japanese Agricultural Standards for Sharpening”. The shaving node of the sample was passed through a test sieve of 850 μm sieve specified in Japanese Industrial Standard Z8801-1, and the weight of the passed powder was shown as a ratio to the shaving weight before passing through the sieve.
Extract: The value obtained by subtracting the salt content from the solid weight by the method for measuring the extract content of Japanese Agricultural Standard of shaving node and converting the moisture content of the sample (shaving node) to 15% was taken as the extract content. That is, a certain amount of the hot water extract from the shaving node is placed in an evaporating dish and evaporated to dryness in a hot water bath (water bath), and the total extract content (soluble solid content) is obtained from the “solid”. The salt content obtained by measurement separately from the total extract content was subtracted to obtain the extract content (salt-free soluble solid content). The moisture of the shaving node is distributed in approximately 13 to 21% by weight, and the moisture of the sample was converted to an average of 15% by weight (solids 85% by weight).
Free amino acids: The amounts of various amino acids including free glutamic acid and ammonia were measured by an amino acid analyzer (manufactured by Hitachi, Ltd., L-8500) in accordance with the Food Sanitation Inspection Guidelines / Physics and Chemistry, and the moisture content of the sample was converted to 15%.
Inosinic acid content: Inosinic acid was measured by a high performance liquid chromatograph (manufactured by Shimadzu Corporation, LC-10A). However, STR ODS-II (manufactured by Shimadzu Techno Research) was used for the column, 0.018M citric acid-0.025M N, N diethylethanolamine (pH 4.4) was used for the moving bed, and the flow rate was 0.9 mL / min. I went there. The eluate was monitored at 254 nm. Note that IMP · Na ₂ · n hydrate was used as a standard, calculated as IMP (inosine monophosphate: C ₁₀ H ₁₃ N ₄ O ₈ P), and converted to a sample water content of 15%. The obtained value was defined as the inosinic acid content of each specimen.
Inosine content: Measured under the same conditions as inosine acid content. However, inosine was used as a standard, and the value obtained by converting the water content of the sample to 15% was taken as the inosine content of each specimen.
Hypoxanthine content: Measured under the same conditions as inosinic acid content. However, hypoxanthine was used as a standard, and the value obtained by converting the water content of the sample to 15% was taken as the hypoxanthine content of each specimen.

〔試験結果〕
試験結果を表２２乃至表２７に示す。表２６における「−」は、当該遊離アミノ酸量が測定限界以下であったことを示す。以下、試験結果で得られた特記事項を挙げる。
＊実験例２、３で得られた鮭削り節は、実験例１の鮭削り節に比して甘みが強く感じられた。これは、水晒し工程で海水を用いたことにより、海水由来の塩分により鮭削り節が適度な塩味（塩分含有率：０．５％〜０．６％）となって、人の味覚として甘く感じたためと推測される。
＊実験例２、３の試験結果から、流水７℃±１℃、１０分とすれば線速度２ｃｍ／分の水晒しであっても、１２箇月後まで不快臭の発生が抑制でき、且つ良好な品質、香味を有する鮭削り節が得られることが確認された。
＊実験例４、５の試験結果から、皮引き工程を煮熟後、又は焙乾工程の１番火後とすると歩留まりが低下、粉末含有率が増えてしまうことが認められ、また、焙乾工程の２番火後とする場合には皮引きの作業性が悪く、皮引き工程は煮熟前に行なうべきであることが確認された。
＊実験例７乃至９の試験結果から、煮熟に替えて蒸煮を行なった場合には、好適条件で他の工程を実施しても鮭節特有の不快臭の発生が認められ、また、煮熟時に９０℃まで湯温を上げると、フィレに僅かな身の捻れや身割れが発生し、削り節に小さな隙が認められ、やや旨味に乏しいものとなってしまう場合があり、昇温上限湯温は９０℃未満が好適であることが確認された。さらに、総煮熟時間が８０分を超えると、フィレの身伸び、削り節の旨味が低下し（エキス分やグルタミン酸含量低下）、投入後非昇温維持時間２０分未満、昇温開始後煮熟終了までの時間は６０分以内とすべきことなど、鮭原料に適した煮熟が必須であることが確認された。
＊実験例１０乃至１６の試験結果から、焙乾工程には鰹節など他の魚節製造に用いられる焙乾装置が使用できるが、鮭原料に適した特異的間歇焙乾条件で行なうことが良好な品質、香味の鮭荒節、鮭削り節を得るために必要であることが確認された。燻材はサクラ材が好適であり、焙乾温度は鰹節などの他の魚節の場合より５℃程低い温度域とし、６番火以上、８番火以下とすることが好適であることが判明した。
＊実験例１７、１８の試験結果から、脂質含有率が４重量％以上の鮭原料を使用する場合には、圧搾により脱脂処理を施すことができること、脱脂処理により鮭荒節、鮭削り節の脂質含有率は低下し香味は問題ないものの、削り節に割れが認められるなど品質が落ちることが認められ、４重量％以下の脂質含有率の鮭原料を用いて製造することがより好ましいことが確認された（表２５、実験例１８における「煮熟後」欄の脂質含有率は、煮熟後に脱脂処理を施したときの数値を示している）。
＊比較例１、２の試験結果から、水晒し工程を施さないと鮭特有の不快臭の発生抑制ができないこと、渋みも強く良好な香味のものが得られず、また、間歇焙乾を８番火まで行なっても不快臭の発生抑制ができないことが確認された。
＊比較例３の鮭削り節は、不快臭が強く、粉末含有率、削り節片の弾力性、エキス分、遊離アミノ酸量比、イノシン酸含量、イノシン含量、ヒポキサンチン含量など殆んど全ての試験項目において実験例とは顕著な差を認め、仮に実験例と同様の鮭原料を使用していたとしても、製造方法、品質が全く異なるものであることが確認された。〔Test results〕
The test results are shown in Tables 22 to 27. “-” In Table 26 indicates that the amount of the free amino acid was below the measurement limit. The following are the special notes obtained from the test results.
* The shaving knots obtained in Experimental Examples 2 and 3 were more sweet than the shaving knots in Experimental Example 1. This is because seawater is used in the water-bleaching process, so that the shaving node has a moderate salty taste (salt content: 0.5% to 0.6%) due to the salt content derived from the seawater and feels sweet as a human taste. It is estimated that
* From the test results of Experimental Examples 2 and 3, it is possible to suppress the generation of unpleasant odors up to 12 months later even when exposed to water at a linear velocity of 2 cm / min if running water is 7 ° C ± 1 ° C for 10 minutes. It was confirmed that chopped knots with excellent quality and flavor could be obtained.
* From the test results of Experimental Examples 4 and 5, it is recognized that the yield decreases and the powder content increases when the skinning process is boiled or after the first heating in the roasting process. When it was after the second fire of the process, the workability of the skinning was poor, and it was confirmed that the skinning process should be performed before ripening.
* From the test results of Experimental Examples 7 to 9, when steaming was performed instead of cooking, the occurrence of unpleasant odor peculiar to bonito was observed even if other steps were performed under suitable conditions. When the temperature is raised to 90 ° C when ripening, the fillet may be slightly twisted or cracked, and there may be small gaps in the shaving nodes, resulting in a slightly poor taste. It was confirmed that the temperature is preferably less than 90 ° C. Furthermore, if the total ripening time exceeds 80 minutes, fillet growth and shaved knot taste will be reduced (extract content and glutamic acid content will be reduced). It was confirmed that ripening suitable for koji raw materials is essential, such as that the time to completion should be within 60 minutes.
* From the test results of Experimental Examples 10 to 16, the roasting process can be performed using roasting equipment used for the production of other fish salmon such as salmon, but it is preferable to perform under specific intermittent roasting conditions suitable for the salmon raw material. It was confirmed that it was necessary to obtain a good quality, flavored bonito and shaving. The salmon material is preferably a cherry material, and the roasting temperature is preferably about 5 ° C. lower than that of other fish salmon such as salmon and it is preferable that the temperature is 6 to 8 found.
* From the test results of Experimental Examples 17 and 18, when using a koji raw material with a lipid content of 4% by weight or more, it can be degreased by pressing. Although the content rate is reduced and the flavor is not a problem, it is confirmed that the quality is deteriorated such as cracking is observed in the shaving node, and it is confirmed that it is more preferable to produce using a raw material having a lipid content of 4% by weight or less. (The lipid content in the column “After ripening” in Table 25, Experimental Example 18 indicates the value when degreasing was performed after ripening).
* From the test results of Comparative Examples 1 and 2, it is not possible to suppress the generation of unpleasant odor peculiar to moths unless the water exposure step is performed, the astringency is strong, and a good flavor is not obtained. It was confirmed that the generation of unpleasant odors could not be suppressed even if it was performed until the ignition.
* The shaving node of Comparative Example 3 has a strong unpleasant odor, almost all test items such as powder content, elasticity of the shaving piece, extract content, free amino acid content ratio, inosinic acid content, inosine content, hypoxanthine content, etc. In Example 1, a remarkable difference was observed from the experimental example, and it was confirmed that the manufacturing method and quality were completely different even if the same koji raw material as in the experimental example was used.

Claims

川を遡上する前の鮭、川を遡上して採卵又は産卵前後の鮭、川を遡上して放精前後の鮭から選ばれる一種以上の鮭を使用した鮭荒節の製造方法であって、
（ａ）前記鮭を皮付きのフィレとする前処理工程、
（ｂ）前記前処理工程を経たフィレを、２０℃以下で凍結していない温度である清水又は塩分濃度が５重量％以下の水に、５分間以上、３０分間以下の時間浸漬させる水晒し工程、
（ｃ）前記水晒し工程を経たフィレを、６０℃以上、８０℃以下の温度である水中に浸漬して５分間以上、２０分間以下の時間維持し、次いで前記フィレが浸漬された水を加熱して３０分後〜６０分後の間に前記フィレを８４℃以上、９０℃未満とする煮熟工程、
（ｄ）前記煮熟工程を経たフィレを、８０℃以上、８５℃以下の雰囲気温度で、１時間以上、９時間以下焙乾する１番火、あん蒸の後、８０℃以上、８５℃以下の雰囲気温度で、１時間以上、９時間以下焙乾する２番火、あん蒸の後、６５℃以上、７０℃以下の雰囲気温度で、１時間以上、９時間以下焙乾する３番火、あん蒸の後、６０℃以上、６５℃以下の雰囲気温度で、１時間以上、９時間以下焙乾する４番火、あん蒸の後、５６℃以上、６５℃以下の雰囲気温度で、１時間以上、９時間以下焙乾する５番火、あん蒸の後、５番火と同じ雰囲気温度及び時間並びにあん蒸で少なくとも６番火まで行う焙乾工程、
を順次行うことを特徴とする鮭荒節の製造方法。 A method for producing rough bonito using one or more kinds of dredging selected from dredging before going up the river, dredging up the river and before or after egg laying or spawning, and going up the river and dredging before and after fertilization There,
(A) a pretreatment step in which the ridge is a skinned fillet;
(B) A water exposure step of immersing the fillet that has undergone the pretreatment step in fresh water or water having a salt concentration of 5% by weight or less at a temperature of 20 ° C. or less for a period of 5 minutes to 30 minutes. ,
(C) The fillet that has been subjected to the water exposure step is immersed in water at a temperature of 60 ° C. or higher and 80 ° C. or lower and maintained for 5 minutes or more and 20 minutes or less, and then the water in which the fillet is immersed is heated. And a ripening step in which the fillet is 84 ° C. or higher and less than 90 ° C. after 30 minutes to 60 minutes,
(D) No. 1 fire for roasting the fillet that has undergone the ripening step at an ambient temperature of 80 ° C. or more and 85 ° C. or less for 1 hour or more and 9 hours or less, and after fumigation, 80 ° C. or more and 85 ° C. or less No. 2 fire that is dried for 1 hour or more and 9 hours or less at the ambient temperature of No. 3, No. 3 fire that is dried for 1 hour or more and 9 hours or less at an atmospheric temperature of 65 ° C. or more and 70 ° C. or less after the fumigation, No. 4 fire that is dried for 1 hour or more and 9 hours or less at an ambient temperature of 60 ° C. or higher and 65 ° C. or lower after annealing, and 1 hour at an atmospheric temperature of 56 ° C. or higher and 65 ° C. or lower after annealing Above, the 5th fire to be dried for 9 hours or less, the same atmospheric temperature and time as the 5th fire, and the roasting process to be carried out to the 6th fire with the fumigation,
A method for producing rough bonito characterized by sequentially performing steps.

フィレの皮を除く皮引き工程を、前記水晒し工程と煮熟工程との間で行なうことを特徴とする請求項１に記載の鮭荒節の製造方法。 The method for producing a rough knot according to claim 1, wherein a skinning step for removing the fillet skin is performed between the water exposure step and the ripening step.

前記水晒し工程は、温度が５℃以上、８℃以下の清水又は塩分濃度５重量％以下の水に、皮付きのフィレを７分間以上、１４分間以下の時間浸漬することを特徴とする請求項１に記載の鮭荒節の製造方法。 In the water exposure step, a skin fillet is immersed in fresh water having a temperature of 5 ° C. or more and 8 ° C. or less or water having a salt concentration of 5% by weight or less for 7 minutes or more and 14 minutes or less. Item 2. A method for producing rough knots according to Item 1.

前記水晒し工程は、水晒し容器中で清水又は塩分濃度５重量％以下の水に皮付きのフィレを浸漬すると共に、前記水晒し容器中の皮付きのフィレ表面上を線速度３ｃｍ／分以上、１０ｃｍ／分以下で清水又は塩分濃度５重量％以下の水を流すことを特徴とする請求項１に記載の鮭荒節の製造方法。 In the water-bleaching step, a skinned fillet is immersed in fresh water or water having a salt concentration of 5% by weight or less in a water-bleached container, and a linear velocity of 3 cm / min or more is formed on the skinned fillet surface in the water-exposed container. 2. The method for producing rough knots according to claim 1, wherein fresh water or water having a salt concentration of 5% by weight or less is allowed to flow at 10 cm / min or less.

請求項１乃至４のいずれか１項に記載された鮭荒節の製造方法によって製造された鮭荒節を原料として用いることを特徴とする鮭削り節の製造方法。 A method for manufacturing a chopped knot, characterized by using, as a raw material, a potato rough knot manufactured by the method for manufacturing a koji rough knot described in any one of claims 1 to 4.